Savory Stuffing

• 1/2 cup unsalted butter
• 3/4 cup diced celery
• 1/2 cup chopped onion
• 1/2 sliced mushrooms
• 1/2 cup chopped fresh oyster (can be omitted)
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 6 cups freshly dry bread cubes (use a mixture of white, wheat, and bagels)
• 1 teaspoon salt (if using canned boullion that is salted, omit the additional salt)
• 1/2 teaspoon sage
• 1/2 teaspoon poultry seasoning
• 1/2 cup vegetable broth

1. Saute celery, onion, mushrooms, and spices in butter for 5 minutes.
2. Toss bread cubes in saute mixture.
3. Cover and cool in refrigerator overnight.
4. Loosely stuff in the front neck cavity and back end of turkey.
5. Allow about 1 cup of stuffing for each pound of turkey.
6. If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
7. Cook at 350 for 45-50 minutes, basting frequently with stock.
8. WATCH IT! It will burn easily.

unsalted butter, celery, onion, mushrooms, fresh oyster, parsley, bay leaf, freshly dry bread, salt, sage, poultry seasoning, vegetable broth

Taken from www.food.com/recipe/savory-stuffing-146343 (may not work)