Recipe for Basic Bread Stuffing


1/2 cup butter or margarine
1 large onion, diced
1 cup to 2 c diced celery w/leaves
15 cup toasted 1/2-inch bread cubes
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried sage *
1/2 cup chopped parsely
1 cup turkey stock, water, or milk


* or 1/4 cup minced fresh sage

Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through.

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