New England Bread Stuffing
1/4 cup Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Ham, cooked 1/4 inch (.6 cm) dice
1/2 cup Chicken meat, cooked, 1/4 inch (.6 cm) dice
1/4 cup Sage sausage, cooked, chopped
3 cups Bread (day-old), 1-inch (2.5 cm) cubes
1/2 teaspoon Sage, crumbled
1/8 teaspoon White pepper
1/8 teaspoon Thyme (dried)
1/8 teaspoon Mace
1/8 teaspoon Marjoram (dried)
1/2 teaspoon Salt
1/4 cup Chicken stock
Heat the butter and sauté the onion and celery until very soft.
Add the ham, chicken meat, and sausage; cook 5 minutes, stirring occasionally.
Mix with the bread cubes and cool.
Beat the eggs with the spices, salt, and stock.
Combine with the bread and meat; mix well. Add more stock if necessary.
Bake in 375°F (190°C) oven, uncovered, until top is brown and dressing reaches 165°F (74°C) internal temperature.