Allow 1/4 cup stuffing for each pound of ready-to cook chicken or turkey.

• 3/4 cup minced onion
• 1 1/2 cups chopped celery (stalks and leaves)
• 1 cup butter
• 9 cups soft bread cubes
• 2 tsp salt
• 1-1/2 tsp crushed sage leaves
• 1 tsp tyme leaves
• 1/2 tsp pepper

1. In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes.
2. Turn into deep bowl. Add remaining ingredients and toss.
3. Stuff turkey or chicken just before roasting.

Makes 9 cups (enought for a 12 pound turkey).

(KathleenBC)