Cooking Our Way

This is a general rule that I wrote down many years ago when Rubye Parks was making stuffing.  It’s the proportions I have used ever since.  If we are going to stuff a turkey, we call it stuffing--if a side dish, it is dressing.

1 lb. bread cubed or 1 lb. croutons or 1 lb. stuffing mix.
1 recipe corn bread (1 lb.)
1 stalk celery
2 lg. onions
½ lb. butter or margerine
1 Tbsp. poultry seasoning
chicken broth (about 7 cups)

Toast cubes.  Crumble cornbread over top.   Toss in poultry seasoning.  Sauté chopped onions and sliced celery in the butter until translucent.  Toss all into bread mixture.  If you are stuffing a turkey, put very little broth as the juices from the turkey will be ample. For dressing,  moisten with chicken broth.  Either bake in covered casserole in oven about one hour or cook three to four hours on low in crock pot.  Check for moisture and add more broth if necessary.  Serve with gravy.  Very good with pork, too.