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• Ingredients for 9 cups (12 lb. turkey)
• 3/4 cup minced onion
• 1-1/2 cups chopped celery
• 1 cup butter
• 9 cups soft bread cubes
• 2 tsp. salt
• 1-1/2 tsp. crushed sage leaves
• 1 tsp. thyme
• 1/2 tsp. pepper

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

NOTES: Recipe from Betty Crocker’s Cookbook (1969 General Mills, Inc., Minneapolis, MN). It says to “allow 3/4 cup stuffing per pound of ready-to-cook chicken or turkey. A 1 to 1-1/4 Rock Cornish Game hen requires about a cup of stuffing. Allow 1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 cup per pound of dressed fish.”

I am not a big fan of stuffing so I don’t make this often. People who are fans of stuffing have given this rave reviews. It’s all that butter, Folks. Today (23 Nov 2023) I am using Onion Bread, so I’m not going to use as much onion as called for in the recipe. The onion bread turned out FABulous! I used about 3/4 of the loaf in the stuffing. Just enough of the loaf leftover for 2 Turkey Salad Sandwiches. Delish!