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