1 COBS Pane di Casa loaf or Sourdough Loaf
(lightly toasted and cut into 1/2 inch cubes)
1/4 cup butter
1 large onion
4 large celery sticks
1/2 cup loosely packed parsley
1 Tbsp dried sage
1 tsp dried thyme
3/4 tsp salt
1/2 tsp pepper
- In 12-inch skillet, melt butter over medium heat. Add celery and onion; cook until tender (approx. 10 mins), stirring occasionally.
- Stir in thyme, salt, pepper and sage; remove skillet from heat.
- Place bread cubes in large bowl. Add celery mixture and parsley; toss to mix well.
- Spoon stuffing into turkey and cook as directed.