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Bread Stuffing

Source of Recipe


Laura's "Iowa" Kitchen



List of Ingredients



• 1/2 cup butter or margarine
  
• 3/4 cup chopped onion
  
• 3/4 cup finely chopped celery
  
• 1 teaspoon sage or poultry seasoning
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 8 cups crumbled dry bread
  
• 3/4 to 1 cup chicken or turkey broth
  






Instructions



1. Heat butter in saucepan and cook onion and celery just until tender, but not brown. Remove from heat and add sage, salt and pepper. Place crumbled bread in large bowl and add vegetable mixture. Drizzle with enough broth to moisten, tossing gently. Makes enough for 10-pound turkey.
   
   
2. Variation: Giblet StuffingSeparate turkey liver from giblets and place giblets and neck in saucepan. Cover with water and salt lightly; cover and simmer 1 hour or until tender. Add liver; simmer 10 to 20 minutes or until tender. Chop giblets and liver and add to stuffing.