Old-Fashioned Bread Stuffing
- 1 cup finely chopped celery
- 1/2 cup chopped onion
- 1/2 cup butter or margarine
- 1 teaspoon poultry seasoning or sage
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 cups dry bread cubes, substitute 1 (16-ounce) bag regular or cubed herb-seasoned stuffing, if desired
- 3/4 to 1 cup chicken broth or water
- In a saucepan, cook celery and onion in butter until tender but not brown; remove from heat and stir in poultry seasoning or sage, salt and pepper.
- Place the dry bread cubes in a large mixing bowl. Add the onion mixture.
- Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.
- Mushroom Stuffing: Add 2 (4-ounce) cans sliced mushrooms, drained, or 1 cup sliced fresh mushrooms cooked with the celery-onion mixture.
- Raisin Stuffing: Add 3/4 cup raisins with the seasonings.
- Oyster Stuffing: Add 1 pint shucked oysters, drained and chopped, or 2 (8-ounce) cans whole oysters, drained and chopped, with the seasonings.
- Chestnut Stuffing: Add 1 pound (about 3 cups) roasted chestnuts with the seasonings. Slash shells of chestnuts with a sharp knife, roast on a baking sheet in a 400 degree oven for 15 minutes. Cool, peel, and coarsely chop.