Bread Stuffing

 

3/4

cup butter or margarine

2

large celery stalks, chopped

1

medium onion, chopped (1/2 cup)

9

cups soft bread cubes (15 slices)

1 1/2

teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1

teaspoon salt

1/2

teaspoon ground sage

1/4

teaspoon pepper

• 1 Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
• 2 Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
• 3 Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.