Bread stuffing

Karen Haigh
Source: Meta Given's Modern Encyclopedia of Cooking, 1953

1 large loaf stale white bread (1.5 lb)
1 cup diced celery
1 tbsp chopped onion
1/4 cup butter or rendered turkey fat
2 tsp poultry seasoning
1.5 tsp salt
1/8 tsp black pepper
3/4 cup cooled broth from cooking giblets (or chicken stock)

Remove crusts from bread and cut in 1-inch dice. Saute celery and onion in butter until soft and yellow. Add bread and seasonings and toss together until well mixed. Cool. Add broth last and again toss until mixed. Stuff lightly into turkey. Makes enough for a 10lb bird.

From the Dinner Co-op