Old Fashioned Bread Stuffing
3 - 4   loaves of white bread (or 5 if you like leftovers)
  chicken broth
  insides of the turkey
2 bunch  of celery
1 or 2   onions
2 Tbsp  butter
1/2 tsp  sage
  oysters (optional)
  mushrooms (option)
the night before you want to eat the stuffing, break the bread into small 
pieces (about 1 inch squares) into 2 huge bowls or pots. let the bread sit 
overnight to dry out. the next day, after you remove the insides of 
turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 
minutes). remove insides for later use or discard. keep water and put 
aside. preheat oven to 350f. chop onion and celery and place into food 
processor until minced. melt 2-3 tablespoons of butter in large saucepan. 
saute onion and celery until heated through. do not brown! (saute 
mushrooms also at this time if wanted). depending on how much stuffing you 
want and how much celery and onion you've chopped, you may have to saute 
the onion and celery in two parts. once cooked, pour the onion/celery 
mixture directly over the dried out bread. pour 1/2 tsp. sage over 
bread/onion/celery mixture. then take your reserved water and pour slowly 
over bread. the bread will shrink as you do this. be careful not to pour 
too much water in. mix thoroughly and smell/taste for perfect stuffing. if 
you need more liquid, open a can of chicken broth and pour over bread. if 
you need more spice, add more sage. if you are using oysters, add them 
now. once stuffing is of a consistency that it will stick together and 
does not look too dry, do not add more liquid. either stuff in turkey to 
be baked in oven, or put in 9 x 13 pan. if using oysters, it is 
recommended that you bake the stuffing in a pan so as to ensure the 
oysters will be cooked through. bake in 350 degree oven for 45 minutes to 
an hour. you want the stuffing to have a nice brown crust on top. 
p.s. if you are cooking the stuffing in a pan and not inside the turkey, 
stuffing the turkey with small apples. it smells wonderful and the apples 
have a great flavor when you take them out. 
(ID: 4852) Mirror: rec.food.recipes: Sat, Nov 20, 2004

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