Bread Stuffing

This is an old-school recipe from a Betty Crocker cookbook published in 1972 that I make year after year.  Although now, I bake it in a dish rather than stuff a turkey.

¾ cup minced onion
1½ cups chopped celery (ribs and leaves)
1 cup butter or margarine
9 cups soft breads cubes
1½ tsp crushed sage leaves
1 tsp thyme leaves
salt and pepper to taste

In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about ⅓ of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting.

9 cups (enough for a 12 pound turkey)

Variations:

Oven Stuffing:  Place stuffing in a greased baking dish.  Cover; bake in 325 degree oven 30 minutes.  Uncover; bake 15 minutes.

Sausage Stuffing:  Decrease bread cubes to 8 cups and omit salt.  Add I lb bulk pork sausage, crumbled and browned, with the remaining ingredients.