- 12 cups bread, cubes
- 1 cup unsalted butter
- 3⁄4 cup minced onion
- 1 1⁄2 cups chopped celery, stalks and leaves
- 1 cup chopped mushroom(optional)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon ground sage
- no-salt-added chicken broth
- In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
- Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
- Place the bread cubes into a large, deep bowl.
- Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
- Toss the cubes thoroughly to coat.
- (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
- We’ve made this stuffing in the crockpot, as well, adding the chicken broth for moistness. .
This recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I’d recommend reducing the amount of salt. Adapted from Betty Crocker’s Picture Cook Book, circa 1950