1 tbsp butter
2 tbsp olive oil
2 cups white onion, diced
1 1/2 cups celery, diced
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 tbsp fresh sage, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped
12 cups white and whole wk=heat bread, cubed
3 cups low in sodium chicken stock
4 tbsp pan drippings from roasted turkey
Grease a large casserole dish with some butter & preheat oven to 350°F.
Sauté onion and celery in a pan with remaining butter and oil until lightly brown; let cool.
Mix all remaining ingredients in a large bowl except drippings.
Place mixture into casserole dish and bake for 1.5 hours.
When turkey is done, drizzle pan drippings over stuffing and return to oven at low heat until ready to
serve.