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.
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.