Original Post by Teri in Mar, 2010

I like fresh bread stuffing as opposed to dry bread stuffing and this recipe is at the top of my list. If you like a dry recipe you can still use this recipe but cook it in a casserole dish instead of stuffing the turkey. I do both so when I serve my 40+ guests, I can accommodate everybody’s taste. You can also sub the sage and thyme for my Poultry Seasoning and it works equally well.

Ingredients:

• 3/4 cup butter
• 9 cups fresh bread crumbs
• 1 teaspoon Sea Salt
• ¼ teaspoon Lucy’s Fresh Ground Black Pepper
• 2 teaspoons Lucy’s Sage
• 2 teaspoons Lucy’s Thyme
• 1 ½ cups celery (stalks and leaves)
• ½ cup onion

Instructions:

Cook onion and celery in butter. Add 1/3 bread crumbs, stir until coated. Stir in remaining bread crumbs. Stuff 10-12 pound turkey and cook.