Old-Fashioned Bread Stuffing
Prep: 15 minutes Bake: 30 minutes Oven: 325°F
Makes: 12 to 14 servings (about 8 cups)
1 1/2 cups chopped celery
1 cup chopped onion (1 large)
1⁄2 cup butter or margarine
1 tablespoon snipped fresh sage or 1 teaspoon poultry seasoning or ground sage
1/4 teaspoon black pepper
12 cups dry bread cubes
1 to 1 1/4 cup chicken broth
1. In a large skillet cook celery and onion in hot butter or margarine until tender but not brown. Remove from heat. Stir in snipped fresh sage or poultry seasoning, and pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine.
2. Place stuffing in a 2-quart casserole. Bake, covered, in a 325° oven for 30 to 45 minutes or until heated through. Or use to stuff one 10- to 12-pound turkey; prepare as above, except use 3/4 cup to 1 cup chicken broth instead of 1 to 1 1/4 cups broth.
Old-Fashioned Bread Stuffing Casserole: Prepare as above, except increase broth to a range of 1 to 1 1/4 cups. Place stuffing in a 2-quart casserole. Bake, covered, in a 325° oven for 30 to 45 minutes or until heated through.