O’Neal Bread Stuffing

Ingredients:

4 c. dry bread cubes 3 T. Chopped onion 1 t. salt (rarely add because bouillon tends to be plenty salty) ¼ t. pepper ¼ t. poultry seasoning 1/3 c. melted butter Hot liquid to moisten – Mom used bouillon cubes to make liquid using 1 cube per cup of water.

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Instructions:

Combine bread cubes, onion and seasonings. Add butter and sufficient liquid to moisten. Toss gently to mix. Allow 1 cup of stuffing to each bound of poultry. Mom used the giblet broth for the gravy. Options: Celery Stuffing: Add 1 ½ c. chopped celery. (Brother Pat adds) Giblet Stuffing: Add chopped, cooked giblets. If use giblet broth for liquid use salt as per recipe. Chestnut Stuffing: Add 1 c. chopped celery and 2 c. boiled chestnuts, chopped. Use milk for liquid. Oyster Stuffing: Add ½ pint chopped oysters, raw or heated in butter. (My Grandma Feagans always made a small amount this way for Granddad Feagans) Notes: 1 lb. Loaf of bread makes 8 cups of loosely packed cubes for stuffing. Depending on the number, I may triple recipe or more. Biggest batch I ever made was 12 times the recipe. Grandma O’Neal typed up the recipe and sent it to me as I made my first turkey in November, 1977 when we lived in Cincinnati and couldn’t go home until the weekend because Linus had to work on the Friday after Thanksgiving. Have never found a dressing I liked as well as this simple basic recipe.

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