Page 304 - Family cookbook v30_Neat

298

Thelma Davison

Family Sage Stuffing

Not just for Thanksgiving
You can increase this recipe as long as you have a pot big enough. Earlene has increased it 6
times, using 54 cups of bread cubes for the church Thanksgiving.

3/4 cups finely chopped onion

1‐1/2 cups chopped celery (with leaves)

1 cup butter

9 cups soft bread cubes

1 teaspoon salt

1 tablespoon dried sage leaves

2 teaspoons dried thyme leaves

1/2 teaspoon pepper

1. Cook and stir onion and celery in butter in a 10 inch skillet until onion

is tender.

2. Stir in about 1/3 of bread cubes.

3. Turn into a deep bowl and add remaining ingredients and toss.

4. Stuff turkey just before roasting or place stuffing in a cake pan.

5. You can drizzle on some extra melted butter if you like it buttery.

6. Cover and bake in a pan at 325 degrees for 30 minutes then uncover
and bake for 15 more minutes.