Ingredients:
3 tablespoons unsalted butter, plus more for topping
1 small onion, diced (or 2 shallots)
1 cup chopped celery, including leaves
1 ½ teaspoons chopped fresh sage
1 quart torn day-old white or whole-wheat bread, not too crusty (see Tip)
¾ to 1 cup turkey or chicken broth
1 large egg
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 400 degrees. Melt 3 tablespoons butter over medium heat. Stir in onion, celery and 1/2 teaspoon salt. Cook until soft and just starting to brown, about 15 minutes. Stir in thyme and sage and cook 1 minute. Remove from heat and stir in bread and 1/4 teaspoon pepper.
In a medium bowl, whisk together 3/4 cup broth, egg, parsley and 1/4 teaspoon salt. Fold gently into bread mixture, letting the bread absorb the liquid. If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup. Dot the surface of the stuffing with a few thin pieces of butter. Cover pot with a lid (or foil) and bake the stuffing on the bottom oven rack until lightly springy, about 20 minutes. Uncover and continue to bake until golden brown, another 15 to 20 minutes. Transfer stuffing to the top of your stove, off the heat, and re-cover to keep it warm until the turkey is ready.
