SAGE AND ONION DRESSING

4 Tbsp butter, at room temperature
1 large onion, finely chopped
3 medium celery ribs, finely chopped
12 slices white or whole wheat bread
11/2 cups chicken stock
1 tsp dried ground sage
* salt and freshly ground black pepper to taste
2 Tbsp chopped fresh parsley

Melt 2 Tbsp of the butter in a large skillet set over medium heat. Add the onion and celery and cook 5 minutes, or until tender. Remove from the heat. Cut the bread into half-inch cubes and place in a large bowl. Spoon the onions and celery over the bread. Add the stock, sage, salt, pepper and parsley and toss to combine. Brush the bottom and sides of a 9- x 13-inch casserole dish with the remaining 2 Tbsp butter. Spoon the dressing into the baking dish. Cool the dressing to room temperature. Cover the dressing with foil and store in the fridge until ready to bake. When ready to bake, bake the dressing in 375F oven for 20 minutes. Uncover and bake 10 minutes more, or until the dressing is hot and crisp and golden on top.