Traditional Bread Stuffing

• TRADITIONAL BREAD STUFFING
• 1 qt. finely chopped celery
• 1 c. finely chopped onion
• 1 c. butter
• 4 qt. bread cubes, firmly packed (2 day old bread)
• 1 tbsp. salt
• 3/4 tsp. pepper
• 2 tsp. poultry seasoning
• 1 1/2 to 2 c. broth or water
• Saute celery and onion in butter, over low heat, until onion is tender but not browned. Blend bread cubes and seasonings. Add celery, onion, and butter; toss lightly until mixed. Pour the broth or water over the bread mixture gradually, while tossing lightly to combine evenly. Add more seasonings if desired. Makes enough to stuff neck and body cavities of a 14-18 pound ready to cook turkey.

1. Saute celery and onion in butter, over low heat, until onion is tender but not browned. Blend bread cubes and seasonings. Add celery, onion, and butter; toss lightly until mixed. Pour the broth or water over the bread mixture gradually, while tossing lightly to combine evenly. Add more seasonings if desired. Makes enough to stuff neck and body cavities of a 14-18 pound ready to cook turkey.

traditional, celery, onion, butter, bread cubes, salt, pepper, poultry seasoning, broth, celery

Taken from www.epicurious.com/recipes/member/views/traditional-bread-stuffing-50059154 (may not work)