1 1/2 cups finely chopped onion
3 cloves garlic, finely minced
1 1/2 cups finely chopped celery
1/3 cup butter
8 cups dry bread cubes (1/2 inch cubes)
1 1/2 teaspoons salt (or to taste)
1/8 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons fresh parsley, chopped
1/2 teaspoon Bell's poultry seasoning
1/2 teaspoon sage
1/4 teaspoon celery seed
1/4 cup water or low sodium broth
1 egg, well beaten

Cook onion and celery in butter in skillet until tender. Add mixture to bread cubes which have been placed in large pan. Sprinkle evenly with herbs and spices which have been mixed together. Add water or broth and egg. Toss well.

Stuff completely thawed turkey immediately and roast. Makes nine cups or enough stuffing for a 12-14 pound bird.

Variations:

Oyster Stuffing: Add 2 cups oysters, chopped, uncooked or heated in butter to Bread Stuffing. Combine as for Bread Stuffing.

Chestnut Stuffing: Add 1 cup chopped cooked chestnuts to Bread Stuffing. Combine as for Bread Stuffing.

Corn Bread Stuffing: Omit 8 cups dry bread cubes in Bread Stuffing. Add 8 cups crumbled corn bread. Combine as for Bread Stuffing.