Traditional Stuffing

• 1 stick unsalted butter
• 1 c onion, chopped
• 1 c celery (3 ribs), chopped
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• 1 egg
• 2 c chicken stock
• ¼ tsp pepper
• 1 (12oz) box The Fresh Market Traditional Stuffing Mix

Grease a 9x9-inch baking dish with nonstick cooking spray (or butter or olive oil). Preheat oven to 350°F.

In a large, deep skillet over medium high heat, melt butter. Add onion and celery and sauté until lightly brown and softened, about 7 minutes. Add sage and thyme and sauté 3 minutes more. Add garlic and sauté another minute. Remove from heat.

In a large bowl, whisk together egg, chicken stock and pepper. Add stuffing mix and vegetable-herb mixture and stir to combine. Allow mix to soak until moist, about 10 minutes, tossing intermittently. Transfer mixture to baking dish and bake for 30-35 minutes, making sure internal temperature of stuffing reaches a minimum of 165°F.

Variation Sausage and Apple Stuffing: Before baking, add 1 ½ c cooked and crumbled country sausage, and 1 peeled and roughly chopped tart apple to the stuffing mixture.