Bread Stuffing

3/4 c. butter
2 large celery stalks, chopped
1 medium onion, chopped
9 c. soft bread cubes (15 slices)
1-1/2 t. chopped fresh thyme or 1/2 t. dried thyme
1 t. salt
1/2 t. ground sage
1/4 t. pepper

Melt butter in a 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6-8 minutes, stirring occasionally, until tender. Remove Dutch oven from heat.

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.

Use to stuff one 10-12 pound turkey.

To bake stuffing separately, grease a 3-quart casserole or rectangular baking dish, 13 x 9 x 2". Place stuffing in dish, cover with lid or aluminum foil, and bake at 325 for 30 minutes. Uncover and bake 15 minutes more.

Serves 10.

Adapted from a Betty Crocker recipe, 2015.