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Ingredients

• 1-1/2 cups celery
• 1 cup onion
• 1 cup unsalted butter
• 7 slices whole wheat bread
• 8 slices white bread
• 1-1/2 teaspoons ground sage
• 1 teaspoon ground thyme
• 3/4 teaspoon pepper
• 1/2 teaspoon poultry seasoning

Preparation

1. Preheat over to 325° F.
2. Chop celery and onion. Cube the bread slices.
3. Melt butter in a skillet over medium heat and sauté celery and onion, stirring frequently.  
4. Stir in 1/3 of the bread cubes.
5. Remove from heat and place bread mixture in a deep bowl.
6. Add remaining bread cubes, sage, thyme, pepper and poultry seasoning; mix well.
7. Place stuffing in a greased 13” x 9” x 2” baking dish. Cover and bake for 30 minutes.
8. Remove cover and bake an additional 15 minutes.

Helpful hints

• Boxed stuffing mix has over 500 mg sodium for a 1/2 cup serving.
• 1 cup of butter is equal to 2 sticks or 16 tablespoons. If preferred substitute trans-fat free unsalted margarine.