1 loaf bread, broken into small pieces

1/2 stick of butter
1 large onion, diced
several stalks of celery, diced
1/2 cup of milk

Salt and pepper, to taste

Melt butter in a large pan.  Add onion and celery.  Cook
a few minutes.  Take off the stove.  Add bread and stir
to mix completely.  Add the milk, more if necessary to
get the stuffing to stick together.  Cool.  Can be made
the day ahead, and stored in refrigerator until you are
ready to stuff the turkey.

Parsley Stuffing:  Add 2 tablespoons of minced parsley.

Mushroom Stuffing:  6 or 8 sliced mushrooms can be cooked
in the butter.

Raisin Stuffing:  Add 1 cup seeded raisins, and 1/2 cup
chopped walnuts when cooking.

Apple stuffing:  Add 1 cup chopped tart apple, about
2 medium apples when cooking.

Herb stuffing:  Add 1 tablespoon of any mixture of herbs.
Sage, summer savory, sweet basil, and thyme are well
liked as poultry seasonings.  Use your favorites, or what
your family used.

Your own stuffing:  Stuffing is a very individual thing,
and there are many variations.  To make up something
completely your try: savory fruits, vegetables, nuts, or
even sweet or sour pickles.  Be creative!

Three cups of stuffing is needed for a duck;
four cups for a 4-pound chicken;
six cups for an 8 pound turkey;
ten cups will fill a 14 pound turkey;
twelve cups is needed for a 16 pound turkey.