Bread Stuffing with Sage
This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.
- 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
- 1/4 cup (1/2 stick) butter, plus more for baking dish and foil
- 4 celery stalks, diced medium
- 1 large onion, diced medium
- Coarse salt and ground pepper
- 2 teaspoons dried rubbed sage
- 1 teaspoon celery seed
- 3 eggs
- 3 1/2 cups (29 ounces) low-sodium chicken broth
Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.