Stuffing for Turkey
Bubba Durand

The same stuffing my mom and grandma made.
Makes enough to stuff a 16 pound turkey.

1 loaf white bread
1 1/4 cups chopped celery
1 1/4 cups chopped yellow onion
1 1/2 sticks (12 T) butter, melted
3 T dried sage
1 t salt
1/2 t pepper
1 cup chopped walnuts or pecans (optional)

Rip the bread up into approx. 1" pieces.
Just before you're ready to cook the turkey, toss everything together and stuff it into the turkey.

For stuffing outside the bird (aka "Dressing")

2 loaves white bread
2 cups chopped celery
2 cups chopped yellow onion
2 sticks (16 T) butter
3 eggs
1 cup rich, homemade turkey stock (or chicken broth in a pinch)
6 T dried sage
2 t salt
1 t pepper
2 cups chopped walnuts or pecans (optional)

Rip the bread up into approx. 1" pieces.

Crack the eggs into a very large mixing bowl.
Mix in the turkey stock, sage, salt, and pepper.

Melt the butter in a large pan and add the celery, onions, and nuts (if using).
Cook over medium-low heat until celery and onions are softened.
Stir the butter mixture into the egg mixture.

Butter a 5 quart, 11x15 casserole dish.
Add the ripped up bread to the bowl and toss everything to mix well.
Pour into the casserole dish.

Can be assembled up to this point and refrigerated.

Bake, uncovered, at 350 for 1/2 hour to 45 minutes (should be 160 degrees in the middle).
If you want the top crunchy, place it under the broiler for a minute or two.

The Johnson Family Cookbook