Sage Stuffing

I love stuffing. I could eat it and eat it. I don't reserve stuffing for just Thanksgiving and Christmas.
This stuffing recipe is what I use for stuffing my turkey, cooking alongside chicken, or for stuffing thick pork chops.

It is fragrant with sage and it is great for anything you feel like adding to it.
One year, my brussel sprouts were still growing so I picked some and added about a cup of those.

If you are looking to stuff a turkey, this will make enough for about a 12 pound turkey.
If you are using it for pork chops, cut the recipe in half to stuff 4 chops.

You will need a small saucepan.
You will also need a large bowl for mixing.

Ingredients:

1 loaf of homemade or from the bakery bread, cubed
1 stick of butter or margarine
1 medium onion, chopped
Dash pepper
1 teaspoon salt ( I use kosher, but table salt works good too)
1/2 teaspoon ground thyme
1-1/2 teaspoon ground or rubbed sage
3/4 to 1 cup water or chicken broth

Cube your bread. You will end up with about 9 cups. If the bread is dry, good. If not, put into a 400 degree Fahrenheit oven for about 15-20 minutes. Stir often so they don't get dark or burnt. You just want to dry the bread out.
Put the cubes into the large bowl. Set aside.
In a small saucepan, melt the butter.
Add the onion and let cook over medium/low for a few minutes.
Add the pepper, thyme, and sage and mix that in well.
Simmer a few minutes.
Sprinkle the salt over the bread cubes. Stir to mix well.
Pour the onion/butter/sage mixture over the bread cubes and with a spoon, gently mix.
Add 3/4 cup of water or broth and  stir.
You want to just moisten everything.
If it still seems too dry add an extra 1/4 cup liquid.

Now, you can use to to stuff your turkey, pork chops, or bake in a casserole dish.

To stuff the turkey, just push the stuff into the cavity of a turkey. Pack it well. Not super tightly, but if you pack it really loosely, you won't get much stuffing in it.
You can also stuff the neck cavity with stuffing. Make sure to pull the skin down over it so the stuffing won't all come out.
When you stuff a turkey, add 45 minutes to the cooking time.

To stuff pork chops, cut a slit in the side of a thick cut pork chop. Make it deep, don't go all the way to the edge of the bone or meat.
Taking handfuls, stuff the chops.
Bake in a 375 degree Fahrenheit oven for 45 minutes or until juices run clear.

To bake as a side, or when there is extra from stuffing the turkey, butter a baking dish.
Put in the stuffing and cover. Bake in a 375 degree Fahrenheit oven for 45 minutes to an hour.

For a change, replace half the bread cubes with corn bread.