Looking for an old fashioned but incredibly delicious stuffing for your turkey? Sour dough bread is the key in making it tasty, tangy and exciting. The Sage Blend and fresh sage leaves add a depth to the overall flavor.

Cut one, 1 lb. loaf sliced sour dough bread into 2 inch cubes and dry in 250 degree oven until stale.
Saute:
1 medium onion,diced
2 stocks of celery diced in 3 TBS. butter, margarine, or olive oil
until soft.
Stir in:
4 teaspoons Fuller’s Sage Blend
¼ cup chopped parsley
1 TBS. Fresh Sage leaves (optional).
Put dried bread into a large bowl. Add onion mixture to the bread, stir. Add a few dashes of salt and pepper.
Lightly beat:
2 large eggs and pour over bread.
Add approximately 2 cups heated turkey or chicken broth and mix to thoroughly combine. (More liquid may be added if the bread cubes appear to be dry inside.) Add just enough to make the mixture moist but not soggy!

Stuff the cavity of the turkey loosely just before roasting or butter a large casserole pan and bake the stuffing for about 45 minutes at 350 degrees. Roast the stuffed turkey according to roasting directions for a stuffed turkey.