Nelsons #1 Stuffing

1 Loaf of good quality white bread ( I use french bread)

1 cube butter

1 onion chopped

1 celery stalk chopped

1 tsp. salt

1 tsp. sage

chicken stock

The night before, tear the bread into small pieces. Let set over night so it dries out a bit. In a large frying pan melt butter. Saute in melted butter the onions and celery. Saute until soft about 5 minutes. Place bread in a large bowl, pour over bread the sautéed onions and celery. Toss with bread. Add salt and sage and toss once more. Now add the chicken stock, starting out with a small amount. The only trick to this simple recipe is how much stock to add. To much stock will cause for a soggy stuffing. Add just enough so the stuffing feels moist. cook in an oven proof dish which has been buttered. Bake at 350 for 25- 35 minutes or until the stuffing is lightly browned on top.

Bon Appetite Peggy