1 c Butter
3 c Celery; chopped; with
-leaves!
1 1/2 c Onion; chopped
14 c Soft bread cubes; (I use
-half heavy whole grain
-bread and half white French
-bread)
3 ts Salt
2 1/2 ts Dried sage leaves
1 1/2 ts Dried thyme leaves
3/4 ts Freshly ground pepper
Melt the butter in a large pot over low heat. Add onion and
celery, turn the heat up to medium, and cook until onion is
tender. Stir in about 1/3 of the bread cubes, then add the
seasonings. If your pot isn't big enough to hold all the bread,
put it all into a big bowl and mix well.
I usually add the stuffing to the turkey pan about an hour before the
turkey is done, and I baste it with the drippings in the pan (melted
butter & turkey juices). Some of your broth would be a good
addition at this point, but you don't want too much liquid.
Roasting the stuffing with the turkey improves it, but it's edible
and tasty as soon as you get it all mixed together.
