Classic Bread Stuffing

 

3/4

cup butter or margarine

2

large stalks celery (with leaves), chopped (1 1/2 cups)

1

large onion, chopped (1 cup)

9

cups soft bread cubes (about 15 slices bread)

1 1/2

teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves

1

teaspoon salt

1/2

teaspoon ground sage

1/4

teaspoon pepper

• 1 In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
• 2 In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey.