Here it is, the recipe everyone wants me to bring to our holidaydinners...
1-1 1/8 cups butter
¾ cup chopped onions
4 ½ quarts bead squares (18 cups) you can use regular white bread, or deli bread, but they will cook down and make a softer stuffing. French bread works better, but my preference is a substantial Italian bread, round loaf (best) or long oval loaf, something with a solid springy feeling, I don’t like to use sourdough bread.
½ cup finely diced celery
1 ½ teaspoons Poultry seasoning
½ cup chopped parsley or 2 Tbs dried parsley
¼ teaspoon ground pepper
1 Teaspoon salt
Heat butter in large deep kettle and sauté onions and celery until onions are tender
Stir in seasonings and add bread cubes a quart at a time and stir to coat with butter mixture.
Stir thoroughly until cubes are evenly coated and mixed with the butter mixture. This also serves to heat the bread.
Turn off the burner and transfer the stuffing into a 13X9 pan or use to stuff the turkey.
If cooking in a pan, drizzle with about a cup of pan juices from the cooked turkey or commercial chicken broth.
Cover pan with foil and put in 350 degree oven for 20 minutes, then remove foil and continue baking 20-30 minutes or until tops of bread cubes are toasty crisp and browned.
Chicken Stuffing-This turns out almost the same as the turkey stuffing but makes a smaller amount
1 ½ quarts bread cubes
½ tsp poultry seasoning or dried thyme, marjoram or sage
1 tsp celery seeds 1/8 tsp pepper ½ tsp salt
½ cup butter ¼ cup minced onion 3 tbsp chopped parsley or 1 tbsp dried parsley