CLASSIC BREAD STUFFING WITH ONIONS, CELERY AND HERBS

1/2 cup (1 stick) unsalted butter

2 medium onions, peeled, ends removed, chopped

3 medium celery ribs, washed, ends removed, chopped

1/2 cup chopped celery leaves (from inner ribs)

1 pound firm white bread, cut into 1/2-inch cubes and dried overnight or in the oven (or 10 cups plain bread croutons)

1/4 cup chopped fresh parsley

2 teaspoons poultry seasoning

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

1 1/2 to 2 cups turkey or chicken broth, as needed

In a large skillet, melt the butter over medium heat.
Add the onions, celery and celery leaves. 
Cook, stirring often, until the onions are golden, 
about 8 minutes.

Scrape the vegetables and butter into a large bowl. 
Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. 
Gradually stir in about 1 1/2 cups of the broth, 
until the stuffing is evenly moistened but not soggy.

Use as a stuffing or place in a lightly buttered casserole
and drizzle with 1/2 cup of the broth, 
cover and bake for 30 to 40 minutes.

Makes about 10 cups; analysis based on 1-cup serving.

From "50 Best Stuffings and Dressings" by Rick Rodgers (Broadway, $10)

Tested by Susan Selasky for the Free Press Test Kitchen