Sage and Onion Stuffing

Author: Jane
Serves n

To make 5 cups stuffing

1 1/2 cups chopped celery, incl. leaves 3/4 cup finely chopped onion
3/4 cup margarine or butter 9 cups soft bread cubes
1 tsp. salt 1/2 tsp ground sage
1/2 tsp. dried thyme 1/4 tsp. pepper

To make 20 cups stuffing

6 cups chopped celery, incl. leaves 3 cups finely chopped onion
3 cups margarine or butter 36 cups soft bread cubes
3 tsp. salt 2 tsp ground sage
2 tsp. dried thyme 1 tsp. pepper

Melt butter in a very large pan or Dutch oven.  Cook the onions in the butter until clear.  Stir in the celery and cook briefly.  Remove from heat.  Stir in the bread cubes, stirring well to distribute butter evenly.  Add the spices and correct the seasoning.

Notes and Variations

Omit the salt altogether, or use a LOT less.

Substitute poultry seasoning for the sage and thyme.

Allow 3/4 cup stuffing for each pound of poultry.

Casserole method (also for surplus): place in ungreased casserole, cover, and bake at 375 degrees, about 30 minutes.


Betty Crocker Cookbook, pg. 257