Old School Stuffing (serves 8)

A day or two before making, break or cut bread into bite-sized pieces (the easiest way to do this is by stacking slices and cutting crosswise then lengthwise into cubes) and spread out over two baking sheets to dry out.

Alternatively, if you do have the time, you can dry your bread out in the oven at 300 F until the texture of dry (cut your mouth) toast.

Pre-heat oven to 350 F

Add celery, carrots, onions and garlic to food processor. Pulse until finely chopped. Set aside.

(If you don't have a food processor, I recommended grating the celery, carrots and onion using a cheese grater to break them down. In this case, the garlic should just be finely chopped.)

In large pot on high heat melt butter and let bubble until it begins to brown.

Add vegetable mixture and cook for around 5-6 minutes, stirring occasionally.

Add sage, salt, pepper and bread. Stir to coat.

Add ½ cup stock and stir until mixture is just moistened (moist on the outside with slight crunch on the inside). If you feel like you would like to have more moist stuffing, feel free to add in more stock now or, half way through baking.

Add mixture to large baking dish, cover with tinfoil and bake for 20 minutes.

Remove tinfoil and bake for 10-15 minutes or until golden on top. Test seasoning levels and add some more salt and freshly ground black pepper if desired.

If you'd like a more moist stuffing, or, would like it drier, feel free to add more stock and bake for 5 more minutes so it's nicely incorporated or, just let it bake for longer (uncovered) to dry it out.