Grandma Ridgley's Stuffing

Directions

1. Two days before serving, cut your bread into small cubes and let dry out on cookie sheets over night.
2. If they aren't dry enough the following 12-24 hours later put them in the oven on a low temperature (250°F or 120°C) to lightly toast.
3. Meanwhile, in a small pot, simmer the chicken stock until it reduces to 2 cups.
4. Chop the celery and onion. Cut sage with scissors into slivers.
5. In a pan melt the butter and cook the celery, onion, and sage until soft.
6. Take out the bread cubes and pour into a large bowl.
7. Mix in the vegetables/herbs with the bread cubes and then two cups of the chicken stock. The bread will be soft.
8. Put into casserole dish, cover with foil and refrigerate for 24 hours.
9. When ready to bake, bake at 350°F/175°C for 30-45 minutes, then uncover and bake for an additional 20 minutes.