Bread Stuffing

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I have used this recipe for over 30 years now (as did my mother)--and everyone loves it! An absolute requirement at our thanksgiving holiday table. Recipe makes enough for a 12-pound turkey, and is easily doubled. I have included the optional technique for making stuffing balls. Enjoy! Adapted from betty crocker. Note: see tip for freezing.

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Steps

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Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender.

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Stir in about 1 / 3 of the bread cubes.

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Turn into a deep bowl.

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Add remaining ingredients.

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Toss.

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Stuff turkey just before roasting.

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9 cups stuffing.

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Stuffing balls: shape stuffing by 1 / 2 cupfuls into balls.

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Place in greased baking dish.

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Cover and cook in 325 degree f oven 30 minutes.

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Uncover and cook 15 minutes longer.

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10 stuffing balls.

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To reheat: thaw and bake it in a greased dish , at 350f until golden brown on top', don't overbake !"]".

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Ingredients

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onion, celery, fresh parsley, butter, soft bread cubes, salt, dried sage, ground sage, dried thyme leaves, poultry seasoning, fresh ground black pepper