Bread Stuffing

Mom (Betty Crocker)

For 1 quart:
1/2 cup butter
1/4 cup finely minced onion
4 cups (1 qt) bread crumbs
1/2 cup chopped celery (stalks and leaves)
1 tsp. salt (or less)
1/4 tsp. pepper (I use half)
1 tsp. dried sage and
          poultry seasoning (I use half of each)

Melt butter in large heavy skillet.  Add onion and cook until yellow, stirring occasionally. I like to add the celery and cook it here as well.  Stir in some of bread crumbs.  Heat, stirring to prevent excessive browning.  Turn into deep bowl.  Mix in remaining ingredients lightly.  For dry stuffing, add little or no liquid.  For moist stuffing, mix in lightly with fork just enough hot water or turkey broth to moisten dry crumbs.  Cool and place stuffing in bird when ready to bake. Or bake in roasting pan 30-45 min. at 350 to desired doneness.

Pecan stuffing: Add 1/2 to 2/3 cup coarsely chopped pecans for each quart.