Bread Stuffing

BREAD STUFFING

3/4 cup butter or margarine
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground sage
1/4 tsp. pepper

Melt butter in 4 quart Dutch oven over medium-high heat. Cook celery and onion in butter for 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated. Use to stuff one 10 to 12 lb. turkey. Or to bake stuffing separately, grease 3 quart casserole or rectangular baking dish. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325 degrees for 30 minutes; uncover and bake 15 minutes longer. Makes 10 servings.