- 1 1/2 loaves of Arnold's classic white bread (it's a big ole long sleeve). (the bread should be a firm white bread) Tear the slices into more or less bite size pieces. Mom doesn't cut ... no, no, no! She tears. Set these "crumbs" out the night before.
- 1 Cup butter
- 3/4 cup chopped onion
- 1 1/2 cup chopped celery
- 1 1/2 t salt
- 1 t pepper
- 1 T dried sage (I tried fresh once and it didn't taste the same ... at all. Not sure why.)
- 1/2 t poultry seasoning (comes in a box with a picture of a turkey on it)
Melt butter in a large skillet. Add veggies and herbs - saute until soft. Mix the bread crumbs with the veggies (always a bit tricky and messy). Let cool before stuffing. Good thing to make first thing in the a.m. -- it smells wonderfully. Mom always has an extra side dish of the stuffing cooking in the oven. At some point when everything is getting close to done, she takes some of the juice from the turkey pan and squirts it all over the dish of stuffing. Bake any extra stuffing in a covered buttered baking dish at 375 degrees until heated through (take the cover off about 10 minutes before it's done) and top is golden, 30 to 40 minutes.
Use the left overs to make the Turkey Hash I made last year! YUMOLA! Whew.