Sage Stuffing

This Thanksgiving was my first time making homemade stuffing. I was surprised how easy it turned out to be. This recipe serves 8 to 10 people so I cut it in half to serve 4 to 5 guests. I didn't have fresh herbs on hand so I used dried and the taste was still aromatic and festive. 

Recipe:

4 tablespoons unsalted butter

2 stalks celery cut into small dice

1 medium onion cut into small dice

2 teaspoons fresh chopped sage

2 tablespoons minced thyme

½ teaspoon caraway seed

4 cups chicken stock

Salt and Pepper to taste

10 – 12 dried bread cubes

1. Preheat the oven to 350 degrees.
2. Melt the butter in a 10 inch fry pan. Add the celery and onion and saute for 5 minutes.
3. Add sage, thyme and caraway seeds and saute for a minute.
4. Place the bread cubes in a large mixing bowl. Add the sauteed ingredients and the chicken stock to the bread cubes and combine. Season to taste with salt and pepper.
5. Place all ingredients in a casserole dish and bake for 25 to 30 minutes until the top is golden brown.

A couple notes:

I substituted vegetable broth for chicken broth.

I didn't have caraway seed on hand so I omitted it from the recipe.

I used sourdough bread for the bread cubes.

Combine the bread cubes and stock well so that the stock doesn't sit at the bottom of the dish and make the bottom half gooey.

I added 2 stalks of celery even though I cut the recipe in half. The taste, color and crunch was fantastic and fresh.

Enjoy!