Thanksgiving Stuffing:
by Dana
 
Ingredients:
6 tbs butter
1 tsp salt
2 onions, peeled and diced
1 loaf of stale bread cut into small cubes
1 tsp dried sage, or  5 fresh chopped sage leaves
2 tsp black pepper
3 tbs pure dried savoury (if unavailable, use 1 bunch fresh chopped parsley)
3 cups canned chicken broth


Optional add-ins:
diced celery
nuts (pecans, walnuts...)
dried fruit (cranberries, cherries...)
 
 
Cooking Instructions:
In large skillet melt butter. Add onions (and optional celery), cook medium heat for approx.10 minutes.

Add sage, stir and cook for 3 to 4 minutes.

Add savoury and only half amount of chicken stock, stir well, cooking for approx. 5 minutes.

Combine skillet mixture and all remaining ingredients into large bowl, mixing well. (makes 6 cups)
 
Hint: Add approx. 1 tsp of dried mustard to mixture to help prevent heartburn.