Thanksgiving Dinner 2008 - Stuffing

There has been some controversy over the Thanksgiving stuffing in my family for some time now. The problem is that the stuffing sucks every year. Sorry to be blunt. The stuffing is actually the only item on the menu that nobody is providing recipes or any sort of instructions on how to make. I am pretty sure my Thanksgiving Dinner hosting fate lies in the hands of how good I make the stuffing.

With that said I decided to start from stuffing scratch for my Thanksgiving stuffing recipe. I got my stuffing recipe out of Better Homes and Gardens-New Cookbook Bridal Edition. Thank you Edie A. for the cookbook. The book is great and even provides a section entitled Thanksgiving Dinner and more importantly a section entitled Cocktail Cool. If this recipe does not turn out tasty I am going to have a box of Stove Top Stuffing on hand to pass off as my own. Data shows that over 60 million boxes of Stove Top Stuffing are sold at Thanksgiving time. Wow...lots of Thanksgiving Dinner posers. That is great.

Old-Fashioned Bread Stuffing

Prep: 15 minutes

Bake: 30 minutes

Oven: 325 degrees

Makes: 12 to 14 servings (about 8 cups)

Ingredients:

• 1.5 cups chopped celery (3 stalks)
• 1 cups chopped onion (1 large)
• 1/2 cup butter or margarine
• 1 tablespoon snipped fresh sage or 1 teaspoon poultry seasoning or ground sage
• 1/4 teaspoon black pepper
• 12 cups dry bread cubes
• 1 to 1.25 cup chicken broth

Directions:

• In a large skillet cook celery and onion in got butter until tender but not brown. Remove from heat. Stir in sage and pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine.
• Place stuffing in a 2-quart casserole. Bake, covered in a 325 degree over for 30 to 45 minutes or until heated through.