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Stuffing (for Turkey)

Ingredients

1 Loaf Bread (We use white): Put the slices of bread in the oven and dry them out. Approx 30 mins at 150°.
I've toasted them on broil, flipping once, then let them dry out. Either way works good. Cut the dried bread into cubes.
Put cubes into a large bowl. Sprinkle with Poultry Seasoning to taste. I'd start with, 1 tsp. and go from there. You can always add more later.
In a fry pan saute:
1 lg Onion, chopped
2 stalks Celery, chopped
in 1 Cube Butter
I add, approx 1 Cup fresh mushrooms and sauté them too.
Add the sauted onion, celery and mushrooms to the seasoned dried bread. My Mom adds 1 Can of sliced Olives to the bread mixture at this time. Toss lightly.
In a sauce pan, Warm:
1 Can Swanson's Chicken Broth
1 Can Franco-American Chicken or Turkey Gravy
1 Can Franco-American Mushroom Gravy

Instructions

* You may have gravy left over
Pour the warmed gravy mix over the dried bread cubes, a little at a time, until it's as moist as desired.
Put in a baking pan and cover with foil. Bake 350° 1/2 Hour or until Steaming hot. Or stuff the turkey and cook the amount of time that recipe requires.

I got this recipe from my Mom. She always makes this for Thanksgiving and we all (Kids, Grandchildren, other Family members) think it's the best. She wrote this down for me in 1980 when I got married. I believe she does hers a little different now. I still use this as she wrote it. Stephanie (Borge) Seley