This recipe has been in my family for years. I can still remember my grandmother & mother cutting up all the onions & celery when I was a child.  This is my daughter's favorite.  One year, when she was in college, I think everyone in her school tasted my stuffing and begged for more! Right Jennifer?

This recipe is for a larger turkey, but you can cut it in half for a smaller one.

2 loaves of bread ( I always use 2 Sunbeam Ranch loaves)

2 1/4 cups of butter

3 cups of chopped celery

3 cups of chopped onions

1 1/4 tsp. salt

1/4 tsp. pepper

The day before, break up the bread into small pieces in a flat pan to let it dry out. Keep tossing it so the pieces underneath also harden. With so much bread, this can take awhile.

The next day, put the bread cubes in a large pot, (the bigger the better).

Melt the butter in a saucepan and pour over the bread pieces.

Add the onions, celery, salt & pepper.

Mix well with your hands (clean of course) so that all the bread is moist from the butter.

Stuff the cavities of the turkey loosely.

If there is stuffing left, (there should be) just make packets out of double layered foil and bake in the oven.  But watch these packets closely, so they don't burn. I cook my turkey at 325 so don't put these in the oven until the last hour. I check them after 30 minutes and if the onions & celery are soft then remove them from the oven and just let them sit.

Remove the stuffing from the turkey and mix in with the foil packets for moist stuffing!

Enjoy!!