8 c. bread cubes, slightly dried
4 tbsp. butter
1/2 c. diced onion
1/2 c. diced celery
3/4 tsp. poultry seasoning or sage
1/2 tsp. thyme
1/2 tsp. marjoram
1 tsp. dried parsley
1/4 tsp. pepper
1/2 tsp. salt; optional
About 1 1/2 c. chicken or turkey broth

Saute celery and onion in butter until tender. Combine with bread cubes and seasonings. Toss with enough liquid to moisten the bread cubes to the consistency you prefer. Stuff fowl loosely or bake in a buttered covered casserole for about 1 hour and 15 minutes in a 325 degree oven. Makes about 6 cups stuffing.

Try adding 3/4 cups sliced mushrooms, fresh or canned, to this recipe, or simmer giblets, using the reserved liquid for broth. Chop the giblets and add to the stuffing.