Old Fashioned Stuffing

Old Fashioned Stuffing

30 slices of white bread, lightly toasted

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs lightly beaten

2 cups chicken broth

2 tsp rubbed sage

1 tsp garlic powder

salt and pepper to taste

Let bread sit about 24 hours until hard.

Preheat over to 325. Grease 9x13 baking pan.

Crush bread into crumbs with a rolling pin. Place crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist but not mushy. Use water if necessary to get desired consistency. Mix in the onion, celery, sage, garlic powder, and salt and pepper.

Press the mixture into a baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.