On the Menu: Homemade Stuffing

Thanksgiving is right around the bend. It will be here before you know it. One must have side at Thanksgiving dinner is stuffing. It has been a favorite of my brother's for years. For this meal stuffing is high on the importance list almost right after the turkey itself. Well, ok maybe not quite that important, but it's up there. What would be your Thanksgiving dinner must haves?



Ingredients 8 Slices of Bread
3 tbs Unsalted Butter
1 stalk Celery, chopped
1 small Onion, finely chopped
2 Cloves Garlic, minced
1 tbs Dried Parsley
1/2 tsp Sage
1/8 tsp Pepper
1/4 tsp Kosher Salt
1 1/4 cups Vegetable Broth

Instructions
1. Preheat the oven to 350. Put the bread on a cookie sheet and toast for 6-8 minutes until golden. Then flip and toast an additional 4-6 minutes. Remove the bread from the pan and dice into 1/2in cubes.
2. You need to chop the celery and onion and mince the garlic.
3. In a sauce pan melt the butter and salt on medium heat. When melted add the celery, onion, and garlic. Cook until the veggies are softened and onion turns translucent. Add all of the other ingredients except the bread. We used vegetable stock because Tracy is a vegetarian, but you could use chicken broth instead.
4. Bring the mixture to a boil. When it is at a rolling boil you can add the bread. Quickly stir in and then cover. Remove from heat and let sit for 5 minutes.
5. Use a fork to fluff the mixture