Our family favorite is incredibly easy, and is the way my mother made stuffing. It is easy to make in small amounts, also.
I usually plan on a 1 lb loaf of bread for about 8 lbs of bird. It likely won't all go into a bird that size, but that is the amount we seem to need to go with that much meat. I always wrap the extra up in aluminum foil, and cook it during the last hour or so that the bird is in the oven.
Homestyle Stuffing
1 lb loaf of quality white bread, like Pepperidge Farm, Arnold's, home made, etc.
1/4 cup [1/2 stick] butter - a whole stick tastes even better, but a bit rich
1 rib celery, cleaned and sliced
1/4 - 1/2 cup onion, chopped - this depends on how much you like onions, and whether you have
sweet onions or stronger onions available
1/2 teaspoon or so of Bell's seasoning [mixture of rosemary, oregano, sage, ginger, marjoram,
thyme, and pepper - usually appears in stores in the fall]
salt, pepper, garlic powder, water - optional - dash of ground cloves
1. Toast the bread to medium. A quick way to do this is under the broiler, but keep an eye on that if you do. Tear it apart and put it into a large container. My mother always used the pan that she was going to cook the turkey in to save dishes, and so do I.
2. Tear the bread into pieces about an inch or so in size. Shape and size aren't extremely important, because it will all shrink up when you put liquid in it.
3. Add the chopped onion and sliced up celery. Toss a bit. Hands are fine.
4. Distribute the Bell's, shake on some salt and pepper, and just a dash of garlic powder. If you're feeling Swedish add a tiny bit of ground clove - about a half of a dash.
5. Toss it a bit, either with a big spoon or *dry* hands. Wet hands will catch all of the seasonings.
6. Melt the butter in a smallish pan on the stove. Add a bit, toss, a bit more butter, toss, finish the butter, toss.
7. Then put some warm water in the pan - just about 1/2 cup or so - you can always get more. Add some water and toss several times. It will get wetter from the bird and the veggies when it cooks. This is a matter of personal taste. Leave this mixture dryer than you think, absolutely. Some people only add a few tablespoons of water. *The mixture should still have quite a bit of dry pieces and edges.*
8. Taste for salt and pepper - be very wary of adding too much Bell's or it will taste like a mix.
9. It's done, stuff the bird.
10. Put the extra stuffing on a piece of aluminum foil and fold it up. Stick it in the oven during the last hour or so.
11. Put the neck and giblets in the pan with water and seasonings, simmer on low to make more broth for the gravy. Your fur-lined family members will love the cooked innards.
I didn't mean for this to be so long - this is basically a method more than a definite recipe.
