Traditional Sage Stuffing Recipe, CLICK HERE
5 - 6 loaves white bread
2 sticks butter, I use I can't believe it's not butter
3 large onions, chopped
2 bunches celery, chopped
6 Tbsp, heaping garlic, chopped
2 cups low sodium beef broth
0.6 oz McCormick sage
Bourbon Barrel Smoked Pepper
In a large frying pan melt both butter sticks on medium heat. Once melted, add the onions, celery and garlic, pepper lightly. Mix thoroughly and let heat up for about 5 minutes, then turn to low and let simmer for 20 minutes. Mix often as it simmers for 20 minutes. While that is cooking up, break your bread into 1" - 2" pieces in a large roaster, pepper nicely. Once frying pan mix is done cooking, remove from burner and let cool. Pour mixture over bread when it is still warm, crack your egg over mixture, mix it all up by hand. Now add 1 cup of broth and entire small container of sage. Be sure to have someone sprinkle the sage over mix while you are mixing the broth throughout the mix. Don't just dump all the sage in one spot then mix. Put in large pot or container and place in fridge til ready to cook your turkey. Stuffing should end up moist but sticky. I make my stuffing night before to let the flavors come together. I stuff my turkey before I roast it with as much stuffing I can fit into it, lol. I always make a 20 to 25# turkey. Olive oil spray sheets of foil and place a cup handfuls of stuffing onto each foil sheet, close to make a packet. Put packets into oven for the last 40 minutes of baking your turkey. YUM!!
Sorry I don't have a photo, but this is the stuffing I have been making for 28 years.