Ok people, STOP what you are doing and pay attention! Because I am about the share with you one of the greatest side dishes known to man. Remember when I told you that I was going to share with you my stuffing recipe here? Well, I'm not going to. Because my stuffing that I created was absolutely nothing compared to the amazingness that I am going to introduce you to now. This stuffing has been served by the amazing Executive Team at my works' Christmas party for two years running, and it is honestly my very favorite part of the whole event! So much so that I ate it for breakfast the next day. Judge me. I don't even care :).

Growing up I was obsessed with my Grandma White's Thanksgiving stuffing. It really is the bees knees. I LOVE dry stuffing - which hers was dry, and honestly couldn't have cared less about "wetter" stuffing. Even Stove Top stuffing is too wet for me. Well, this stuffing that I am sharing with you today is not dry and normally wouldn't be my "type". Yes, I now have a "type" of food I guess. Anyway, this stuffing was out of my comfort zone, but when this stuffing was presented to me I dug in and tried to be open-minded. It blew me away! The flavors and spices and BUTTER - oh my goodness gracious. It is pure stuffing heaven. 

from Glen Zaugg (master stuffing-maker)

1 loaf white sandwich bread
2 large carrots, peeled
1 small to medium onion
3 stalks celery
1/4 cup milk
1/2 lb. butter
2 to 3 Tbsp. ground sage (not rubbed - you can add to your taste)
salt & pepper to taste

Preheat oven to 350 degrees. Break bread into small pieces. Do not let it sit out to dry, you want it to be fresh!

Finely chop the carrots, onions and celery. Melt the butter in a medium saute pan and add the carrots, onions and celery. Simmer for 30 minutes.

When veggies are done simmering away, add them to the bread pieces along with the sage, milk salt and pepper. Mix well with your hands (don't be scared - it will be fine) until all of the ingredients are well-merged.

Put stuffing in a well greased baking pan and bake covered for 90 minutes.

Now eat it! Because it's good! And hopefully you made enough that there are leftovers so that you can eat it for breakfast.



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