There are a number of options when looking for dressing recipes, but I always return to one I've used for years, which originated from a very basic Betty Crocker recipe. It's easy to get creative, adding personal favorites: Apple, raisins, sausage, pecans, wild rice, and cornbread are all popular additions. Some stuffing recipes suggest using dry bread cubes, but liquid needs to be added to the mix to compensate.

Use a good quality bread, preferably from the bakery section, or a specialty store. Brand-name white breads are somewhat lacking in texture, and seem to deflate into a gummier mass; not what you want!

The method of sauteeing the celery and onion first helps the flavors to permeate, and it turns out somewhat moist, but not soggy. I personally like to bake a side dish of this as well; the top gets deliciously crunchy. Makes 9 cups stuffing; enough for a 12-lb. turkey.

Ingredients:

• 3/4 c. minced onion
• 1 1/2 c. chopped celery (including leafy parts, if there are any)
• 1 c. butter
• 2 tsp. Vege-sal (or substitute regular salt)
• 1/2 tsp. pepper
• 1/4 c. chopped, fresh thyme, sage, and rosemary (or personal favorites, or substitute 2 TBS. dry herbs or poultry seasoning mix)
• 9 c. (soft) wheat bread cubes

Saute in large iron pan: > 3/4 c. minced onion > 1 1/2 c. chopped celery > 1 c. butter

When veggies are translucent, add the seasonings: 2 tsp. Vege-sal (or salt) > 1/2 tsp. pepper > 1/4 c. fresh herbs (or 2 TBS. dry herbs)

In large bowl, add: > 9 c. soft bread cubes

To the bread cubes, add the ingredients from the pan, tossing to mix. Stuff the cavities of the bird just before roasting; don't stuff the bird with cold dressing, as that will interfere with the turkey getting cooked properly. Also, don't pack the stuffing in too tightly, which would make it too dense.