8 cups dry bread cubes, substitute 1 (16-ounce) bag regular or cubed herb-seasoned stuffing, if desired
3/4 to 1 cup chicken broth or water
In a saucepan, cook celery and onion in butter until tender but not brown; remove from heat and stir in poultry seasoning or sage, salt and pepper.
Place the dry bread cubes in a large mixing bowl. Add the onion mixture.
Drizzle with enough broth or water to moisten, tossing lightly.
Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.
Mushroom Stuffing: Add 2 (4-ounce) cans sliced mushrooms, drained, or 1 cup sliced fresh mushrooms cooked with the celery-onion mixture.
Raisin Stuffing: Add 3/4 cup raisins with the seasonings.
Oyster Stuffing: Add 1 pint shucked oysters, drained and chopped, or 2 (8-ounce) cans whole oysters, drained and chopped, with the seasonings.
Chestnut Stuffing: Add 1 pound (about 3 cups) roasted chestnuts with the seasonings. Slash shells of chestnuts with a sharp knife, roast on a baking sheet in a 400 degree oven for 15 minutes. Cool, peel, and coarsely chop.