Recipe - Bread Stuffing For Turkey (Works Well With Chicken Also)

8 cup Cubed bread; I use oatmeal
but any bread will do. Cube
it the day ahead to make
life easier and to let it
dry a little, but not too
much.
One fourth pound Unsalted butter (up to 1/2)
One fourth cup Finely chopped onion (or
more)
One half cup Finely chopped celery (or
more)
One half teaspoon Freshly ground pepper
Salt and poultry seasoning
to taste
One fourth cup Chicken broth (or more)

Melt the butter in a skillet and stir in the onion (we don't add the celery
because we like it to keep its crunch, but you can cook it with the onion
if you like). Cook over low heat until the onion is soft. Add this mixture
to the cubed bread along with the celery and toss lightly with the
seasonings. Add the chicken broth to taste. We don't add too much broth if
we are cooking the stuffing in the turkey, but add more if we are cooking
the stuffing in the oven.

This recipe is enough for an 11 12 pound turkey. Make 1 and One half times the
recipe (or more) if your turkey is bigger or if you want extra stuffing.

We have experimented with fancy stuffings but always come back to Mom's in
the end.

Posted to EATL Digest by Felicia Pickering MNHAN063@SIVM.SI.EDU on Nov
18, 1997