Traditional Bread Stuffing Recipe

• 1 quart. finely minced celery
• 1 c. finely minced onion
• 1 c. butter
• 4 quart. bread cubes, firmly packed (2 day old bread)
• 1 tbsp. salt
• 3/4 teaspoon pepper
• 2 teaspoon poultry seasoning
• 1 1/2 to 2 c. broth or possibly water

1. Saute/fry celery and onion in butter, over low heat, till onion is tender but not browned.
2. Blend bread cubes and seasonings.
3. Add in celery, onion, and butter; toss lightly till mixed.
4. Pour the broth or possibly water over the bread mix gradually, while tossing lightly to combine proportionately.
5. Add in more seasonings if you like.
6. Makes sufficient to stuff neck and body cavities of a 14-18 lb.
7. ready to cook turkey.

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

Taken from cookeatshare.com/recipes/traditional-bread-stuffing-43263 (may not work)