1 1/2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/3 cup butter
8 cups dry bread cubes (1/2 inch)
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon sage
1/4 cup water
1 egg, well beaten

Cook onion and celery in butter in skillet until tender. Add mixture to bread cubes which have been placed in a large pan. Sprinkle with seasonings which have been mixed together. Combine. Add water and egg. Toss together with forks. Stuff thawed bird immediately and roast.

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.

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

Yield: 9 cups (Enough to stuff a 12 pound bird).

Submitted by: CM