Verda Foster's Stuffing

This recipe is from Verda Foster, co-founder of Foster Farms poultry company.

• Ingredients:

2 cups celery, in ¼-inch dice

1 teaspoon salt, divided use

¼ pound butter, divided use

½ cup milk

2 cups onion, in ¼-inch dice

1 large loaf stale bread (10 to 12 cups, in ½-inch cubes)

1 teaspoon sage (dried)

¼ teaspoon pepper

2 eggs

• Instructions:

Slice celery and chop into ¼-inch pieces and place in small pot. Cover with water. Add ½ teaspoon of the salt and half the butter. Let simmer until tender. Add milk and set aside to cool. Chop onion into ¼-inch pieces and brown in remaining butter. Cut bread into ½-inch cubes and place in large bowl. Add sage, ½ teaspoon salt and ¼ teaspoon pepper to bowl. Beat eggs slightly and add to celery mixture. Pour over bread and add onions, toss until mixed. Dressing should be wet enough to stick together when squeezed, but dry enough to crumble. If more moisture is needed, add water.

Note: Do not stuff the bird too tightly, as this tends to make the stuffing heavy. Excess dressing can be turned into a loaf plan, covered and placed in the broiling pan the last hour of cooking. Uncover near end of baking time. For variation, add one of the following: a can of cove oysters, chopped walnuts, chopped almonds or water chestnuts.