Sage Stuffing

Ingredients:

8 cups of coursely chopped bread (you can use any kind of bread or stuffing bread some boxes have two bags use both)  

1/4 cup finely chopped fresh sage 

1 cup (one stick) unsalted butter

2 Tbsp olive oil

1 onion, finely chopped 

2 garlic cloves, finely chopped

1 cup finely chopped celery

1 medium apple chopped

1 large egg, lightly beaten

1 cup turkey giblet stock or low-sodium chicken broth

1/2 cup parmesan cheese (for topping)

about....1 tsp salt, pepper, poultry seasoning
 
PreparationPreheat oven to 325°F.




If you are using fresh bread crumbs: spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in sage, salt, pepper and poultry seasoning.

Melt butter and olive oil in a 12-inch heavy skillet over moderate heat, then add onions and garlic cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and apple cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add egg and stock, toss well.

Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Top with parmesan cheese. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Note:

*Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.