Old-Fashioned Bread Stuffing
1 cup finely chopped celery
½ cup chopped onion
½ cup butter or margarine
1 teaspoon poultry seasoning or sage
½ teaspoon salt
⅛ teaspoon pepper
8 cups dry bread cubes
\¾ to 1 cup chicken broth or water
(Probably from Betty Crocker) In a saucepan cook celery and onion in butter till tender but not brown; remove from heat and stir in poultry seasoning, salt, and pepper.
Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly. Use to stuff one 10-pound turkey.
Makes 8 to 10 servings.
Dressing for a Turkey
1 cup minced onion 1/2 cup minced celery 1 cup butter 2 loaves dry bread cubes 2 tsp salt 2 tsp pepper 2 tsp poultry seasoning 2 tsp sage 1.5 cup chicken broth (Less for crock pot cooking, try half a cup first)
Stuffing for a Chicken
3 tbsp chopped onion 2 tbsp chopped celery 1/4 cup butter 4 cups dry bread cubes (about 7 slices) 1/4 tsp salt 1/4 tsp pepper 1/4 tsp poultry seasoning 1/4 tsp sage 2-4 tbsp broth
(to triple use one cup broth)
Cook onion and celery in butter, add spices. Toss with bread. Makes 3 cups stuffing which is enough for a 4-5 pound chicken. Double for a 10 pound turkey or triple for a larger bird.
Poultry Seasoning:
- 2 teaspoons ground dried sage
- 1 ½ teaspoons ground dried thyme
- 1 teaspoon ground dried marjoram
- ¾ teaspoon ground dried rosemary
- ½ teaspoon ground nutmeg
- ½ teaspoon finely ground black pepper