This is the easiest stuffing you will ever make.

Ingredients
1½ large loaves about 1.7 lb. (750 g) white or country bread, crusts removed
2 bunches fresh sage, washed and finely chopped
½ to ¾ lb. (285 to 340 g) unsalted butter, melted
salt and freshly ground black pepper to taste

Instructions
Ideally, the bread should be a day old-slightly stale but not dried out. I sometimes tear it up the day before I need it, put it in a bowl and cover it with a towel.

Rip the bread into ½-inch (1.2-cm) pieces and put in a bowl. The stuffing will have a nicer consistency if the pieces are smaller. Add three-quarters of the sage, ½ cup (120 mL) of the butter, 1 tsp. (5 mL) salt, and ¼ tsp. (1.2 mL) pepper. Toss.

Taste and add more sage, butter, salt, and pepper. The sage flavor should be pronounced. All the bread should be moist, and the mixture should be slightly salty.

COOK'S TIPS
1. Stuff the turkey just before roasting. If you have too much stuffing for the turkey, wrap the excess in foil and bake it with the turkey for the last hour. When serving, mix the stuffing baked in foil with the stuffing that you've removed from the bird. The delicious juices of the bird will permeate it all.
2. If just the thought of the amount of butter in this recipe sends your cholesterol level soaring, use roughly ½ lb. (225 g) butter and ¾ cup (180 mL) chicken stock.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.


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