Jun 3rd, 2003, 08:31am, Posted by Marlaoh
2 cups chopped celery
1 cup chopped onion
3/4 cup butter or margarine, melted
5 cups crumbled cornbread
5 cups crumbled toasted white bread
2 1/2 teaspoons poultry seasoning
1 1/4 teaspoons sage
salt and pepper to taste
Saut?celery and onion in butter until transparent. Add vegetable
mixture to combined bread crumbs and seasonings, mix lightly.
NOTE: Add water or broth from turkey giblets for moist stuffing
Sausage stuffing: Decrease crumbled bread to 8 cups and omit salt. Add
1 pound bulk pork sausage, crumbled and browned, with the remaining
ingredients. Substitute sausage drippings for part of the butter.
Apple raisin stuffing: Decreased crumbled bread to 8 cups. Add 1 cup
hopped apples, 1/2 cup raisins and 1/2 cup chopped pecans with remaining
Oyster stuffing: Decrease crumbled bread to 8 cups and add 2 cans
(8 oz each) oysters, drained and chopped, with remaining ingredients.
Vegetable stuffing: Decrease crumbled bread to 8 cups and add 1 cup
shredded carrots and 1 cup shredded zucchini with remaining ingredients.
NOTE: To cook stuffing separately, place in greased 3 qt casserole.
Cover and bake in 325 degree oven 45 minutes. Uncover during last 15 minutes.