4 tablespoons butter (or margarine)
1 medium onion, chopped
3 celery stalks, cut in quarter-inch slices
1/2 teaspoon salt
1 teaspoon ground sage
1 teaspoon dry thyme
10 cups dried unseasoned bread cubes (usually found in the bread aisle)
1.5 cups Stubb’s Chicken Marinade (or chicken broth)
Preheat oven to 350°F.
Melt butter in a large pan. Saute onions, celery, salt, sage and thyme for 5 minutes on medium heat. Remove pan from heat.
Stir bread cubes into the onion mixture, then pour chicken broth over the bread cubes slowly. Carefully fold ingredients together (so that the bread cubes don’t get too soggy).
In a separate bowl, whisk the egg. Then, fold into the stuffing mix until fully incorporated.
Transfer mixture into a medium casserole dish, then bake uncovered for 40 minutes or until lightly toasted on top.