Traditional Turkey Stuffing Recipe (or is it “Turkey Dressing”?)

Make sure to look at the notes below for adjustments. :)

Author: Mona Lou via Kelly the Kitchen Kop

12 Tablespoons butter-- Butter is good for you, especially pastured butter! Don't believe me? Read more here about healthy fats.
1 onion, chopped small
3-4 cloves garlic, chopped (optional)
3-4 stalks celery, chopped small
2 carrots, chopped (optional)
Handful of parsley, chopped, if desired
1 1/2 teaspoons sea salt
1/8 teaspoon pepper
3/4 teaspoon sage, or more to your taste
1 beaten egg, optional for more nutrition
About 1 1/4 cup broth — homemade broth is best — use more if you like it more moist.
1 pound/16 ounces bread of choice, preferably sourdough or bread at least with no preservatives. No one eats the bread ends around here so I throw them into the freezer and use them for homemade croutons, bread crumbs for recipes, or this time of year, for homemade stuffing!

Melt butter in a cast iron pan or a medium sized pot. Add veggies and parsley, salt, pepper, and sage.
Sauté on medium heat until vegetables are soft, 10 minutes or so.
While that's cooking, break up a loaf of bread into cubes into a mixing bowl.
When veggies are done, pour all of that over the top of the bread and stir well. Add a beaten egg if desired, for more nutrition & moisture. Add enough broth to get it as moist as you like. We like it moist but not wet.
Stir until it's all mixed in, then transfer to a buttered dish or stuff your bird once it's rinsed out well.
Bake 30-40 minutes on 350*, OR if you're stuffing a bird, it will take much longer, obviously, since it depends on the weight. See specifics below for more on that and how much to make.