This is the recipe we use whenever we stuff a bird. We’ve even been known to stuff a pork loin with it!
1/2 cup butter or margarine
1 medium onion, chopped
2 stalks celery, chopped
8 cups dry bread cubes
1 cup chopped fresh or frozen Johnston’s Cranberries
1/2 cup chopped nuts
2 tbsp minced parsley, if desired
1 tsp salt
2 tbsp poultry seasoning ground sage or savory
1/4 tsp pepper
About 1/2 cup water – to desired moistness
In fry pan, cook butter, onion and celery until tender, stirring occasionally. In large bowl, combine remaining ingredients, except water. Add butter-onion mixture; add water to create desired moistness. Makes 2 quarts of stuffing.