Thanks-Giving pt. III

Happy day-before-Thanksgiving!  I write today to share my grandmother's amazing stuffing recipe with you.  This year, I'll be making a small vegetarian batch of this goodness.  The vegetarian batch will differ from the "regular" batch only slightly by replacing the turkey broth with vegetable broth.  The original recipe also calls for margarine, but I use butter in my cooking for both taste and "natural" reasons.  Make and alter as you like and please use as many fresh, local or organic ingredients as possible!

GRANDMA'S STUFFING 

INGREDIENTS:

• Loaf of slightly stale white or wheat bread 
• 1/4 to 1/2 cup of butter
• 1-2 stalks of celery
• Medium yellow onion
• 1/2 tsp. Sage
• 1/2 tsp. poultry seasoning (sage, thyme, pepper, and dash of marjoram and cloves)
• Salt
• Pepper
• Turkey (or Vegetable) broth 
• One egg
• 1/2 to 1 cup milk

DIRECTIONS:

1. Cut bread into cubes and put into a big roaster to mix.
2. Saute celery, onion, and seasonings in butter.
3. Combine celery and onion mixture with bread cubes and mix.
4. Add broth to desired consistency (i.e. not too dry, not too wet) a little at a time.
5. Beat egg with milk and add to the bread mixture.
6. Bake in casserole dish at least 45 minutes (Can also be cooked in a greased slow cooker for 3-4 hours on the 'low' setting)