Traditional Bread And Celery Stuffing


  • 1 (1 pound) loaf sliced bread or 1 package of pre-dried coarse bread crumbs
  • 1  large onion, finely diced
  • 4  stalks celery, diced small (about ¼ inch)
  • ¾ cup butter or margarine
  • 2 teaspoons poultry seasoning
  • 2 teaspoons salt
  • If making your own bread crumbs, cut the bread into cubes.  Put them on a sheet pan and bake on very low heat, about 225-250, stirring it around once in a while until they are completely dry, about one hour.


Melt butter, add onion and sauté on low heat until translucent.  Boil the diced celery in a few cups of water until soft, about 10 minutes.  Do not throw away the celery water!  Put the bread in a large bowl, sprinkle the poultry seasoning over the bread and mix.  Add the onions and butter, stir well to spread it around.  Remove the celery from water with a slotted spoon, add to the bread and mix.  Dissolve the salt in the celery water, and gradually sprinkle spoonfuls of water over the bread.  Mix really well each time you add water until the bread has softened a bit, or has reached the texture you like.  Taste the mixture, and adjust seasonings.  If adding more poultry seasoning, do it a little at a time, and mix thoroughly, as too much will make the stuffing bitter.  If the celery water did not make it salty enough for you, sprinkle in extra salt and mix thoroughly.  When it tastes awesome, it’s ready to bake.  You can stuff it in your turkey, or bake, covered, in a casserole dish or roasting pan at 350 degrees for about 40 minutes.

Enough for a 10-12 pound turkey, or 10 large servings.

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