I love dressing. In fact I love it so much I like to stuff my turkey with it and make extra on the side. For all the dressing lovers out there, here’s a great tasty version for you.

Bread and Celery Stuffing

1/2 a loaf of white bread

1/2 a loaf of brown bread

3/4 cup butter or margarine

1 large onion, chopped

4 stalks celery, chopped

1 tsp. poultry seasoning

1 tsp. dried rubbed sage

salt and pepper

1 cup chicken broth

Preheat oven to 350 degrees F. Let bread slices dry for one to two days, then tear into chunks. (If you haven’t pre-planned, you can dry the bread out by placiing it on a cookie sheet and toasting – but not browning – in a low oven.)

In a large heavy bottomed pan, melt butter or margarine over medium heat.  Cook onion and celery until softened but not browned. Add poultry seasoning, and salt and pepper to taste. Add bread pieces and stir until evenly coated. Add chicken broth and mix well. Bake uncovered in a buttered casserole dish for 40 – 45 minutes.

Tell me your favorite Thanksgiving food for your chance to win a PDF copy of The Storyteller’s Bouquet, a sampler containing short stories and excerpts from me and three of my writer friends. So comment away!