October 29, 2004

Onion and Celery Bread Stuffing

1 ½ cups chopped onions
1 ½ cups chopped celery
1/3 cup butter
8 cups bread cubes (about 20 slices bread, torn)
2 eggs, beaten
1 1/2 teaspoon poultry seasoning
1 teaspoon sage
1 teaspoon thyme
¼ cup water

In a large pan, saute celery and onions in butter until translucent. Do not brown. Add to bread cubes in bowl and add seasoning. Combine with egg and water and form medium sized balls. Place balls in the bottom of the roasting pan underneath the chicken/turkey on the rack for about the last ½ hour of baking and cook until cooked through.

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