A basic bread stuffing for your holiday turkey.
9 cups day-old white, sourdough or wheat bread cubes
3/4 cup minced onion
1 1/2 cups celery, chopped (stalks and leaves)
1 cup butter or margarine
2 teaspoons salt
1 1/2 teaspoon sage leaves, dried, crushed
1/2 teaspoon ground black pepper
- In a large skillet cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting and no sooner.
Makes 12 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.