Bread Stuffing (Granny's)

Old-Fashioned Bread Stuffing brings back memories of my Granny's holiday dinners. I never had enough room for dessert.

1 cup celery, chopped
1 cup onion, chopped
½ cup butter
2 Tbsp. ground sage
1⁄4 tsp. black pepper, freshly cracked
1⁄8 tsp. sea salt
8 cups dry bread cubes
½-¾ cup chicken broth

Make the Dry Bread Cubes:
Cut bread into ½" squares (12-14 slices). Place in a brown paper bag and close loosely. Let stand 3-4 days, mixing up by hand each day until thoroughly dry. Or, spread bread cubes onto a large cookie sheet in a single layer and bake at 300°F (150°C/130°C fan, Gas Mark 2) for 10-15 minutes or until dry, stirring twice. Set aside to cool.

Make the Stuffing:
In a medium saucepan cook celery and onions in butter until tender, but not brown, remove from heat. Stir in sage, pepper, and salt. Place dry bread cubes in a large mixing bowl, add onion mixture. Drizzle with enough broth to moisten, tossing lightly.

For the Turkey or Other Poultry:
Season body cavity of turkey with salt. Spoon some stuffing loosely into the neck cavity. Pull the neck skin to the back, fasten with a skewer. Lightly spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).

Makes enough for a 10 lb bird.