1/3 c. butter
1/4 c. finely minced onion
4 c. bread crumbs or cubes
1/2 c. chopped celery
1 tsp. salt
1 tsp. dried sage, thyme or marjoram
Poultry seasoning to taste

Melt butter in large heavy skillet. Add onion and cook until yellow, stirring occasionally. Stir in some of the bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix in remaining ingredients lightly. For dry stuffing, add little or no liquid. For moist stuffing, mix in lightly with fork just enough hot water or broth to moisten dry crumbs. Cool and place stuffing in bird when ready to bake.