Old Fashioned Poultry Stuffing

• 12 cups small bread cubes (1 whole loaf, from bakery finely sliced will reduce cutting time if you bake your own cubes)
• 1 cup finely chopped leek (1 large leek)
• 1 cup finely chopped celery
• 12 cup dried cranberries (optional)
• 12 cup butter
• 1 12 teaspoons poultry seasoning
• 12 teaspoon sage
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 cup turkey broth or 1 cup low sodium chicken broth, to moisten

1. Note: The turkey broth is approximate, you may use less or more.
2. Test the texture as you add broth for the exact amount.
3. When you squeeze a handful of stuffing it should hold together without being to soggy.
4. Saute leeks and celery with butter.
5. Then mix in dried cranberries and poultry seasoning.
6. Add this mixture to the bread cubes while turkey cooks and mix thru to soften cubes.
7. Mix in turkey broth to moisten to the consistency you like.
8. Butter a baking dish well and bake in the oven at 325 for 30 minutes.
9. Stir once through the baking process to ensure the bottom does not burn.
10. Keep covered with foil to prevent top from browning except for the last 10 minutes of baking.
11. The key to this stuffing is to finely chop everything and use small bread cubes.
12. You may stuff this into a 12-15 lb turkey.

bread, celery, cranberries, butter, poultry seasoning, sage, salt, pepper, turkey broth

Taken from www.food.com/recipe/old-fashioned-poultry-stuffing-164647 (may not work)