Pre-heat the oven to 350°Ingredients2 cups minced onion (about 1 medium-sized onion) 2 cups finely chopped celery 4 Tbsp unsalted butter 8 cups toasted bread cubes 1 tsp dried thyme 1 tsp ground sage 1 tsp salt 1/4 tsp ground black pepper 2 eggs 3 cups low sodium chicken broth
Variations:• add 1 cup cooked, crumbled sausage • add 1 cup diced apples and 1/2 chopped walnuts sautéed in butterMelt the butter in a large skillet. When the butter starts to bubble add the celery and onion. Cook, tossing often, over medium-low heat for 5-7 minutes until translucent. The celery and onion should soften only, not brown. Remove from the pan and transfer to a bowl and be sure to scrape out all the butter.In a large mixing bowl, beat the eggs and broth together. Mix in the celery, onion, spices, salt and pepper. Gently toss in the bread cubes. Let sit for 10 minutes.Pour the stuffing into a 9″ x 13″ roasting pan and bake for 45 minutes.