Video: How To Make Stuffing

Step One: Dice one small onion and three ribs of washed celery into uniform sizes.

Step Two: Place onion and celery in pan and season with a pinch of salt and pepper. Cook over medium high heat for about ten minutes, until onions are translucent and celery is soft.

Step Three: Let cooke onions and celery cool down for about 10 minutes.

Step Four: While onions and celery mixture are cooling, dice one loaf of sourdough bread and cook in oven at 350 degrees for 5-10 minutes until dry.

Step Five: Once onion/celery mix is cool, and bread cubes are dried, mix bread cubes with onion/celery mix in bowl. Add one tablespoon of chopped fresh thyme, one tablespoon of chopped fresh Italian parsley, and one tablespoon of chopped fresh sage. Mix well.

Step Six: Add two lightly beaten eggs and two cups of chicken stock adding in these wet ingredients a little at a time (about half). Mix well, and continue adding wet ingredients until done and completely mixed.

Step Seven: Let stuffing rest for ten minutes.

Step Eight: Mold stuffing into individual patties and refrigerate for 24 hours if possible.

Step Nine: Brown patties in a nonstick pan with a little oil (grapeseed or olive oil) for approximately 5 minutes on each side.

Step Ten: Finish cooking in 350 degree preheated oven for about 5 minutes, until thermometer reads 165 degrees. Place on paper towels to absorb some of the oil.