Thanksgiving Stuffing

2 servings

⅓ mediumonion, chopped

1 ⅔ stalkscelery, chopped

⅕ cupunsalted butter

⅗ cupsbroth (turkey or chicken)

2 cupsbread cubes (optional: toast bread cubes at 350˚F until lightly browned)

⅓ sprigrosemary (or 1 tsp dried)

2 leavessage (or 1 tsp dried)

⅓ handfulnuts (optional; walnuts, pecans, or hazelnuts)

salt & pepper to taste

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Roast the nuts until fragrant if using, let cool, and chop coarsely. Set aside.
Melt butter over medium heat.
Add onions and saute until translucent, stirring frequently.
Add celery and saute until soft.
Add the remaining ingredients and transfer to an oven-proof dish.
Cover with aluminum foil and bake at 350˚F for about 30 mins. Remove foil and bake for another 10 mins or until edges of bread cubes are crisp.