Simply Classic Stuffing
Chef’s Note: Smells really good when mixing together. To me, it tastes homey, simple, and comfy.
Ingredients
3 tbsp unsalted butter
3 cup yellow or white onion (~2 medium onion)
2 cup celery (~6 stalks)
3/4 tsp kosher salt
7 cup stale bread cubes (less than 12 oz) {{I recommend buying stale bread cubes from your grocery store. They look like little croutons}}
2 tsp ground sage
2 cup chicken broth or vegetable broth
Instructions
0. Chop your onion. Chop your celery
0. Preheat oven to 375°F.
1. Melt butter in a large skillet. Add in chopped onion, celery, and salt. Cook on medium heat until slightly softened, about 5 minutes
Like a half-sauté, because we want some bite
2. Transfer vegetables to a large bowl. Add cornbread, sage, and broth. Mix well.
If you want, you can do the mixing in the casserole dish instead.
3. Transfer mixture to a 4-qt oven-safe dish (possibly 11x13-inch). Bake until brown and crispy on top, 40 to 50 minutes.
