Pam’s Chunky Sage Stuffing

10 cups good quality country white bread, cut into 1-1 1/2 inch pieces
1.5 stick soften butter
2 cups yellow onion, minced
1.5 cups ribs celery, diced
½ cup flat leaf parsley, chopped
2 T fresh sage, chopped
Salt and pepper to taste
2.5 cups stock (chicken)

Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single
layer on a rimmed baking sheet.Bake, stirring occasionally, until dried out, about 1 hour. Let
cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery.
Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs,
salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°. Add broth to bread fold gently until thoroughly combined. Transfer to
prepared dish, cover with foil, and bake unDl an instant-read thermometer inserted into the
center of dressing registers 160°, about 40 minutes.

Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill. Bake dressing, uncovered,
until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).