Bread stuffing never tasted so good when paired with turkey fat!

1 large loaf stale white bread, 1 1/2 pounds

1 cup diced celery

1 tablespoon chopped onion

1/4 cup butter or rendered turkey fat

2 teaspoon poultry seasoning

1 1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup cooled broth from cooking giblets, or milk

1. Remove crusts from bread and cut in 1-inch dice.

2. Sauté celery and toss in butter until soft and yellow.

3. Add bread and seasonings and toss together until well mixed. Cool.

4. Add broth last and again toss mixed. Stuff lightly into turkey.

Makes enough for a 10 pound turkey.

Note:

Broth may be increased to 1 1/4 cups and 2 beaten eggs added, if desired. Beat eggs well and add with the cooled broth.

Photo courtesy of open.salon.com. 

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