- 8 tablespoons butter
- 8 cups toasted bread cubes
- 3 tablespoons chopped sage
- 1/2 cup chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 – 1 cups chicken broth
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
Heat oven to 350°. Coat a 13 x 9 x 2-inch baking dish with nonstick spray.
Heat 2 tablespoons butter in a large skillet. Add onion and celery; cook until softened, 5 minutes.
Mix toasted bread cubes, chopped sage, chopped parsley, salt and pepper in large bowl. Add onion mixture and 6 tbsp melted butter. Add chicken broth, a little at a time, tossing. Add only enough to moisten; too much will make stuffing mushy.
Bake at 350° in prepared dish, covered, 30 minutes. Uncover. Bake for 15 minutes or until browned.