Bread Stuffing

Ingredients:

Serves: 10

Yield: 9 cups 

• 3/4 cup finely chopped onion
• 1 1/2 cups chopped celery (with leaves)
• 1/2 cup chopped fresh parsley
• 1 cup butter
• 9 cups soft bread cubes
• 2 teaspoons salt
• 1 1/2 teaspoons dried sage
• 1/4 teaspoon ground sage
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
   
2. STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
   
3. NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
   
4. 
    NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
   

Read more: http://www.food.com/recipe/bread-stuffing-117776#ixzz1yfgVcFQf