Sage Stuffing


4 cups soft bread cubes
¾ tsp ground sage
¼ tsp thyme
1/8 tsp nutmeg
1 tsp salt
dash black pepper
¼ cup chopped fresh parsley
1 egg, beaten
½ cup butter, melted

Use day old bread. Combine bread cubes, seasonings, and parsley. Add egg and butter and toss lightly with a fork until thoroughly mixed and then stuff in poultry, meat, or fish. Add-ins for variations: ¼ cup chopped nuts, ½ cup chopped apples, ¼ cup chopped celery, ½ cup cooked pork sausage, or ½ tsp grated lemon rind

Note: One recipe makes enough to stuff a chicken. A doubled recipe works well for a 15-20 pound turkey. If you have any leftovers after stuffing the bird, you can cook them in a casserole dish for about 30 minutes or so and then toss together with the from-the-bird stuffing before serving. Also, if you want to reduce fat and calories, you can replace some or all of the melted butter with low fat chicken broth.