Onion Sage Stuffing

(Chef Paul Fehribach)

"This recipe is easy to make, but more importantly it’s satisfying for all its roasty toasty flavors plus the savory-ness provided by the onions, celery, and chicken stock," says Chef Paul Fehribach of Chicago's Big Jones.

Cook Time:35 min

Prep Time:20 min

Total Time:55 min

Servings: 15

Ingredients:

4 cup white bread, cut into 1/2'' pieces

6 tablespoon butter

2 cup chopped onion

1 cup chopped celery

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 tablespoon Kosher salt

1 teaspoon freshly ground pepper

1 quart unsalted chicken broth

Preparation:

In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes, just until lightly browned.

In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until wilted and well sweated.

Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning. Transfer to 4 quart baking dish and bake in Bake at 325 degrees F for 20 minutes until hot and crusty.