INGREDIENTS:
2 cups diced celery, with leaves
3 cups chicken broth
1/2 cup minced onion
1/2 cup butter
3 eggs beaten
1 tsp ground pepper
1/4 tsp sage
1 pinch dried thyme
4 quarts bread cubes
1 tbsp salt
INSTRUCTIONS:
Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.
Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.
To bake dressing out of the turkey, place in a battered baking dish and bake at 350 degrees Fahrenheit for 45 minutes or until the top is lightly browned. More broth may be needed for this method to keep it from drying out.
