Traditional Sage Stung


    • 1 large onion chopped
    • 1 cup diced celery
    • 1/2 cup butter
    • 2 tbsp sage
    • 1 tbsp savory
    • 1 tbsp thyme
    • 1 tbsp dried parsley
    • 8 cups cubed bread
    • 1 ½ – 2 cups chicken broth
    • 2 tsp salt
    • 1 tsp pepper


    In large frying pan melt butter and sauté onion and celery.

    Once the onion and celery soften, add seasonings and parsley.


    Pour over cubed bread in large bowl.

    Pour broth into pan to deglaze and pour over the bread mixture. Stir until well blended.
    Place in a casserole dish, cover and bake at 350° for 1 ½ to 2 hrs.

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