BASIC STUFFING

Ingredients

• 9 tablespoons butter reserve 1 tablespoon for preparing the baking dish
• 2 cups celery chopped (about 4-5 ribs)
• 2 cups yellow onion chopped (1 large)
• 1 1/4 tablespoon DEBZ Sonoma Pacific Parsley Sage Rosemary Thyme Sea Salt
• 1/2 teaspoon freshly ground black pepper
• 10 cups dried bread cubes 1 pound package dried
• 1 1/2 cups  chicken broth or use homemade turkey or chicken stock

Instructions

1. Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the DEBZ salt and black pepper and remove from the heat. 
2. Add the dried bread cubes to a large mixing bowl with the sautéed onion, celery and drizzle with the chicken broth. Gently toss until the ingredients until mixed. 
3. To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown. 
4. To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving. 

Optioanl additional ingredients:

 dried apricots - dried cranberries - walnuts - sliced almonds - green apples - sausage