| Ingredients |
|---|
| Rosemary and Thyme |
| 1 Onion, diced |
| 2-4 Large Eggs |
| 1 Bunch Celery, chopped |
| 1-2 Sticks Unsalted Butter |
| 2-4 Loaves of White Bread, staled |
| Kosher Salt and Pepper |
| Directions |
|---|
| Refrigerate until needed. |
| Mix celery/onion mixture to cubed bread. |
| Add as many eggs as needed to completely moisten the mixture. |
| Saute the onions and celery in butter with the spices until onion is opaque. Allow to cool. |
| Break bread into cubes. |
| Stale the bread 24-48 hours before use. |
| Stuff and roast in turkey or bake in a casserole dish for 30-45 minutes at 350°. |
| Notes |
|---|
| If baking, add chicken broth or turkey drippings before baking. |