New England Bread Stuffing with Sage

This is a simple stuffing recipe for the no frills stuffing lover.  The original recipe come from The New England Cookbook by Brooke Dojny.

New England Bread Stuffing with Sage

10 cups lightly packed bread cubes made from a one-pound loaf of bread. 
(If you used seasoned bread crumbs, you’ll need to adjust or even eliminate some of the seasonings below.)
½ cup (1 stick) butter
2 large onion, chopped
2 stalks celery, chopped
2 tsp. poultry seasoning
½ cup chopped fresh flat-leaf parsley
4 Tbsp. chopped fresh sage
¾ tsp. salt
¾ tsp. freshly ground black pepper
¾ to 1 ½ cup chicken or turkey broth
1 egg beaten

Preheat oven to 400 degrees.  Spread the bread cubes out on a baking sheet and toast, turning once or twice, until firm to the touch (8 to 10 minutes) 
Place bread cubes in large mixing bowl.
Melt the butter in a large skillet.
Add onions and celery and cook over medium heat, stirring occasionally, until softened.
Remove from heat and sprinkle with the poultry seasoning.
Stir in the parsley and sage.
Season with salt and pepper.
Add the onion mixture to the bread cubes, tossing gently to mix.
Add ¾ cup broth and the egg and mix lightly but thoroughly.
Add remaining broth to make a moister stuffing if baking separately (If stuffing the turkey make a slightly drier stuffing.)
If baking separately, place in buttered 9” x 13” baking dish and cover.
Bake at 350 degrees for 30 minutes removing cover the last 10 minutes (I usually don’t remove cover since we like a moister stuffing.