Great Grandma’s Stuffing

The holy grail of stuffing's! This recipe is an heirloom. Treasure it. Ingredients 4 medium onions, chopped 4 cups of celery, chopped 3 sticks of unsalted butter 32 slices of hearty white sandwich bread 1 1/2 cups chicken broth 2/3 cup chopped parsley 2 tablespoons salt (add gradually to your liking) 2 tsp paprika Instructions Either one at a time, or in two separate saucepans, brown the onions and celery separately in about 1 tablespoon of the butter each. (Over the years we've determined it's much easier not to brown them together- it takes way longer and they don't brown at the same rate.) When brown, transfer the onion and celery into a large mixing bowl and set aside to cool slightly. Trim the crusts of the bread (I've made it before not trimming the crusts and while it's still good, I like the crust-free texture better.) and cut it into cubes. Transfer cubes into the same bowl as the onions/celery. Melt the remaining butter and pour it into the bowl along with the broth, parsley and paprika. Mix together with your hands thoroughly. Add the salt- one tablespoon first, and then taste the mixture to see how much more you need. (If you are using extremely salty broth you may need a little less. I usually use the whole amount.) Spread stuffing into a 9x13 or other similar sized baking dish. If the pan is too packed in the center it will be difficult to heat, so I like to made the middle of the dish a little bit scooped out so it bakes for less time. At this point the stuffing can be covered air-tight and stored in the fridge overnight until you're ready to bake it and serve. When that time comes- bake at 375 for 30-45 minutes, depending on the thickness of the pan. It is done when the top is crisp and the inside is hot.