A traditional stuffing recipe that has been passed down four generations (and for good reason)!
1 1/2 loaves bread
2 c. onion
1 1/2 c. celery
1/2 c. butter
12 boullion cubes, dissolved in 1 1/2 c. water
1 tsp. poultry seasoning
1 tsp. sage
Saute onions in 1/2 of the butter. Cut bread into bite size pieces. Add seasoning to bread, then onion, celery, eggs, and butter. If not moist enough, add some water. Add salt to taste. This recipe is enough to stuff a 12 lb. turkey or 1 1/2 the recipe for 18 to 20 lbs, 2 times the recipe for 25 lbs. Or do like I do and cook it in a crock pot for 4 to 5 hours.