Stuffing is traditionally made by combining a dry bread with a liquid and baking. Here is my recipe that, I think you will enjoy.
•1 cup finely chopped celery
•1/2 cup chopped onion
•1/2 cup butter or margarine
•1 teaspoon sage
•1/2 teaspoon salt
•1/8 teaspoon pepper
•8 cups dry bread cubes
•3 tablespoons of thyme
•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, 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 or large chicken with additional baked in a small loaf pan along with the chicken.
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