Recipe: Bread Stuffing with 7 Variations

BREAD STUFFING WITH 7 VARIATIONS

3/4 cup finely chopped onion
1 1/2 cups chopped celery (with leaves)
1 cup margarine or butter
9 cups soft bread cubes
2 teaspoons salt
1 1/2 teaspoons dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper

Cook and stir onion and celery in margarine in 10-inch skillet until onion is tender.

Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting.

VARIATIONS:

APPLE-RAISIN STUFFING:
Decrease bread cubes to 7 cups and increase salt to 1 tablespoon. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining
ingredients.

CORN BREAD STUFFING:
Substitute corn bread cubes for the soft bread cubes.

CORN STUFFING:
Decrease bread cubes to 8 cups and add 1 can (12 ounces) whole kernel corn, drained, and 1 small green pepper, chopped, about 1/2 cup, with the remaining ingredients.

GIBLET STUFFING:
Simmer heart, gizzard and neck from chicken or turkey in seasoned water until tender, about 1-2 hours. Add the liver during the last 5-15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients.

OYSTER STUFFING:
Decrease bread cubes to 8 cups and add 2 cans (8 ounces each) oysters, drained and chopped, with the remaining ingredients.

SAUSAGE STUFFING:
Decrease bread cubes to 8 cups and omit salt. Add 1 pound bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage drippings for part of the margarine

STUFFING BALLS:
Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree oven 30 minutes. Uncover and cook 15 minutes longer.

Source: Betty Crocker Cookbook