Stuffing

• 1/2 cup butter (1 stick)
• 1 cup chopped celery
• 1 cup chopped onion
• 1 baguette, chopped into 1" pieces
• 1 tbsp thyme
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 large egg, beaten
• 14.5 oz chicken broth

Prep: Chop bread 2-3 days early and out to dry. If still fluffy, lay the bread on a cookie sheet and bake at 225°F until lightly browned.

1. Melt butter in a large skillet over medium head. Sauté the celery until almost tender, then add the onions and cook until lightly browned and tender. Set aside.
2. Place the chopped bread in a large bowl and add the herbs and spices. Add the butter mixture and egg, and toss lightly to distribute. Moisten the mixture to desired consistency with chicken broth.
3. Transfer to a 13"x9" baking dish and bake at 350 degrees for 20 minutes.