Recipe for Stuffing -- Bread stuffing and variants

Ingredients:

4 cups dry bread crumbs

3 tbsp chopped onion (if desired)

1 tsp salt

1/4 tsp pepper

1/4 tsp poultry seasoning

sage to taste

1/3 cup melted butter or margarine

hot broth or water to moisten

Directions:

Combine bread, onion, and seasonings. Cook onion in a little butter until tender. Add butter and enough liquid to moisten. Toss gently to mix. Makes 4 cups, enough for a 4-5 lb chicken. Double for 10-lb turkey.

Giblet stuffing -- add chopped cooked giblet; use giblet broth as liquid.

Raison stuffing -- add 1/2 cup seedless raisons

Celery stuffing -- add 1.5 cups finely chopped celery; cook in butter if desired

Chestnut stuffing -- add 1 cup chopped celery and 2 cups boiled chestnuts; use milk for liquied

Mushroom stuffing -- add a 6-oz can (1.3 cups) broiled sliced mushrooms, drained; or cook 1 cup sliced fresh mushrooms in part of the butter.