Basic Bread Crumb Stuffing
1 small onion, chopped
1 celery stalk with leaves, chopped
4 tbsp butter
2 tbsp chopped parsley
1 to 2 tsp sage
1/2 tsp poultry seasoning
1/2 tsp salt
freshly ground pepper
5 cups stale bread cubes or crumbs
Water, milk or giblet stock (optional)
Saute onions and celery in butter until tender gut not brown.
Combine seasonings and crumbs, toss together with onion mixture and, if a moist dressing is desired, add just enough liquid to moisten crumbs.
Cook 1/2 lb sliced mushrooms with onions and celery and proceed as directed.
Brazil Nut-Mushroom Stuffing
Add 1/2 cup chopped Brazil nuts to sliced mushrooms and cook with onions and celery
New England Dressing
Cook 1/2 cup diced peeled tart apples with onions and celery.
Simmer giblets in water until tender. Chop and measure. Substitute for an equal amount of the crumbs.