5 LARGE CELERY STALKS
1 LARGE ONION
2 TSP FRESH THYME, CHOPPED
3/4 TSP SEA SALT
1/2 TSP FRESH GROUND BLACK PEPPER
1 TSP FRESH SAGE, CHOPPED
300ML CHICKEN STOCK
1 LOAFS SLICED FIRM WHITE BREAD
1/2 CUP LOOSELY PACKED FRESH PARSLEY
•when ready to cook, start the barbecue and wait until 325F or 160C is reached.
•In a 12” skillet or oven proof pan, melt the butter over a medium heat.
•Add celery and onion, and cook until tender, stirring occasionally.
•Stir in thyme, salt, pepper, sage, chicken stock, and 1/2 cup water; remove pan from heat.
•Place bread cubes in a large bowl. Add celery mixture and parsley; toss to mix well.
•Spoon stuffing into 13” by 9” glass baking disk; cover with foil and bake in the barbecue for 40 minutes or until heated through. Enjoy!