1 1/2 c. celery, chopped
1 c. onion, chopped
1/2 c. green pepper, chopped
1/2 tsp. poultry seasoning
1/2 tsp. ground sage
1/2 tsp. thyme leaves
3/4 c. butter
9 c. soft bread cubes

Cook and stir celery, onion, green peppers, poultry seasoning, sage, and thyme in butter in Dutch oven until celery is tender. Remove from heat. Stir in bread cubes and cayenne peppers. If desired, add water or broth from turkey for moist stuffing. Yields about 5 1/2 cups stuffing.