Bread Stuffing

1/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1 cup butter or margarine
9 cups soft bread cubes
2 teaspoons salt
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper

In a large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/2 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting - or not - just warm-up in the oven.

9 cups (enough for a 12 pound turkey).

Sausage Stuffing: Decrease bread cubes to 8 cups and omit salt. Add 1 pound bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage fat for part of the butter.

Nov. 23rd 1995