Basic Bread Stuffing

½ loaf Italian or French bread
½ loaf Portuguese Bread
½ loaf white sandwich bread
½ cup unsalted butter
2 stalks celery small diced
½ medium onion small diced
½ tsp. Salt
½ tsp. Pepper
1 beaten
½ cup fresh parsley minced
½ tsp. Sage
½ to 3/4 cup chicken broth

Shred the breads into1 ½ to 2 inch pieces, and into a large bowl. Over a medium low heat, melt the butter in a large skillet and add the onion and the celery. Saute the vegetables until they are tender. Poor the sauteed onion and celery over the bread pieces. Sprinkle the top with the salt and pepper. Let the mixture cool, slightly. Add the beaten egg, parsley, sage and chicken broth(gradually). Toss the stuffing gently with your hands. The mixture should feel moist, but not be doughy. Season with additional salt and pepper if necessary. Stuff desired entree leaving room for the stuffing to expand and bake accordingly. Bake left over stuffing in a covered glass casserole dish at 350 degrees for 35 to 40 minutes.

Bread Stuffing Tips