Countdown to Thanksgiving-Bread Stuffing

This recipe came out of my Mom's Step-by-Step Cookbook (Better Homes and Gardens) that has been out of print for more than 20 years. I have always used this recipe. I got the idea to put in apples and a little bit of cinnamon from another recipe from a magazine, that I didn't keep. But by adding the apples and cinnamon-it made the stuffing more moist and yummier (is that a real word?) This recipe doesn't get any more boring or basic than this. But, it's always been good. I follow the recipe to the letter, because there is salt in the butter and the chicken broth. You can add a little more salt if you like, but I never do.


1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup butter or margarine
1 teaspoons poultry seasoning or ground sage (I use the poultry seasoning)
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups dry bread cubes
1 cup chicken broth

Saute the onion and butter until tender. Put bread cubes in a large bowl. Pour onion and butter over breadcubes. Stir in poultry seasoning, salt, and pepper. Stir well. Add chicken broth, mix all of it well. Stuff into Turkey.

Hope's Notes:

- I always double this if I have a Turkey that is over 15 pounds.
-If you have left overs, put the remainder of the stuffing in a pan (9x13 or whatever)-add more chicken broth, and bake it at 325-350 degrees for 15-20 minutes. I can't remember what I do or for how long. I do, add more chicken broth so it doesn't dry out so much. I only add more chicken broth for the leftovers.
-I also chop the onions and celery the night before and put them in a tupperware dish so I don't cut myself at 5:00-6:00am or whenever I put in the Turkey.
-If you add apples and cinnamon, I saute the apples in the onions and celery, and add a little more butter in the saute pan. I add the cinnamon with the spices.