• Celery, finely chopped 3/4 cup
  

• Onion, finely chopped 2 tablespoons
  

• Parsley, chopped 3 tablespoons
  

• Butter or margarine 3 tablespoons
  

• Bread cubes, soft 1 quart
  

• Savory 1/2 teaspoon
  

• Salt 1/2 teaspoon
  

• Pepper 1/8 teaspoon
  
  

Variations

Oyster Stuffing - Reduce celery to 1/2 cup and parsley to 1 tablespoon. Add 12 fluid ounces of oysters, heated for 3 minutes in their own liquid and drained. Calories per cup of unbaked stuffing: about 235.

Cornbread Stuffing - Omit bread cubes and savory. Add 1 quart of cornbread crumbs and 1/2 teaspoon of thyme. Calories per cup of unbaked stuffing: about 330.

Fruit Stuffing - Omit parsley and savory. Reduce bread cubes to 3 cups. Add 1 1/2 cups of chopped tart apple and 1/2 cup of cooked, pitted, chopped prunes. Calories per cup of unbaked stuffing: about 220.

Preparation

1. Cook celery, onion, and parsley in butter or margarine until tender.

2. Mix lightly with remaining ingredients.

3. Stuff inside the turkey, or bake covered in a separate pan during last hour of roasting the turkey.

Calories per cup unbaked stuffing: about 190.

Notes: Allow about 3/4 cup of stuffing per pound of ready-to-cook turkey. For more moist stuffing when baked separately, add 1 tablespoon of chicken or turkey broth per cup of uncooked stuffing.