Sage Bread Stuffing

I'm actually not a huge fan of stuffing that was actually, you know, stuffed inside a turkey, but I do like this baked in a casserole.

Apologies for the terrible picture (it looked even worse blown up to full size) -- in the rush of cooking all the Thanksgiving foods, I didn't take the time to get good pictures of everything.  This is the only photo I have of the finished product, and was cropped down from a photo of the whole spread. 

Which was amazing.

This stuffing is pretty basic-- very simple, just a few ingredients, but also very tasty.

Hint:  The secret to really good stuffing, like so many other things is to use a lot of butter.  In this case, an entire stick.  

Adapted from the Better Homes and Gardens New Cook Book.

Ingredients
3-4 stalks celery, chopped
1-2 large onions, chopped
1 stick butter
several sprigs of fresh sage (1/4 c.)
12 c. dry bread cubes (this seems to be about two of these loaves, or about 16 slices of bread)
1 c. chicken or vegetable broth
salt and pepper to taste

Directions
1.  Melt butter over low heat in a large skillet.  Stir in celery and onion; cook until tender (don't let it brown!).  Stir in sage.  Add some salt and pepper.

2.  Drizzle mixture over bread cubes in a large bowl.  Probably the biggest one you have; you still may need to split this up into two batches to be able to mix it up.  Drizzle in enough broth to just moisten; you'll need much less if you're planning to actually stuff the stuffing into a bird.

3.  Bake the stuffing in a 325 oven for 30-45 minutes (or a hotter oven for less time, of course-- makes the top crunchy), until heated through.  I usually opt for the lesser time, since I bake it while the turkey is resting and I'm making gravy.

Oh, and you want to see the whole spread?  Here:

Full disclosure:  I didn't make all of it; friends brought the mashed potatoes, challah, sweet potatoes, and green bean casserole.  And there was WAY more food off to the right on a server.