Classic Bread Stuffing With Variations

Instructions

1. Melt butter in 4 quart Dutch oven over medium-high heat.
2. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
3. Toss celery and onion mixture and remaining ingredients.
4. Use to stuff one 10 to 12 pound turkey.
5. To bake separatly from turkey: Grease a 13x9 baking dish, put stuffing in dish, cover, and bake at 325° for 30 minutes. Uncover, baste with turkey drippings or chicken broth to keep stuffing moist and continue baking for 15 minutes.
6. Apple-Raisin Stuffing: Increase salt to 1 1/2 tsps. Add 3 cups finely chopped apples and 3/4 cups raisins with the remaining ingredients and make recipe as directed above.
7. Corn Bread Stuffing: Substitute corn bread cubes for the regular bread and make recipe as directed above.
8. Mushroom Stuffing: Cook 2 cups sliced mushrooms with the celery and onions and make recipe as directed above.
9. Oyster Stuffing: Add 2 (8 ounce) cans oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with remaining ingredients and make recipe as directed above.
10. Sausage Stuffing: Omit salt. Cook 1 pound bulk pork sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients and make recipe as directed above.