Sourdough Stuffing

Thanksgiving!
This is adapted from a recipe that appeared in Saveur November 2000

SOURDOUGH STUFFING
serves 12

2 sticks butter
3 medium yellow onions, peeled and diced
1 head celery, trimmed and diced
1 bunch chopped flat-leaf parsley (stems reserved for soup or stock)
1 cup chopped fresh sage leaves
Salt and pepper to taste
1 fresh 1 lb. loaf sourdough bread, broken into pieces and processed in a Cuisinart to breadcrumbs.
1/2 cup vegetable stock (or chicken if you don't have vegetarians around the table, but keep in mind that they live for stuffing.)


1.) Preheat oven to 350. Melt butter in large, heavy pot or skillet over medium-low heat.
2.) Add onions and cook over low heat, stirring occasionally until soft, about 15 minutes.
3.) Add celery, sage, parsley, salt & pepper. Cook 5 minutes longer.
4.) Turn out onion-celery-butter mixture into large mixing bowl. Add bread crumbs and toss until well-coated
5.) Pour stock over stuffing a little at a time, tossing to avoid sogginess.
6.) Use to stuff bird or bake in a hot, buttered baking dish at 350 for 30 minutes or until golden-brown on top.