1/2 cup of your favorite additions: chopped pecans, chopped water chestnuts, toasted sliced almonds, currants, wild rice, gently sautéed chopped oysters
To make the bread cubes, start with 1/2 loaf of leftover bread. Remove the crusts
and cut the bread into 1/2-inch cubes until you have about 3 cups. Spread cubes
out on a cutting board and allow them to dry, if possible overnight.
The next day, place the bread cubes in a large bowl. Add onion, celery, thyme,
sage, pepper and your favorite secret ingredient. Toss until they are well mixed.
Add the melted butter, using the larger amount if you like your stuffing very moist,
and toss gently. Stuff your 3 to 4 pound chicken or turkey and roast as directed.
To prepare stuffing on its own, place it in a shallow baking dish, cover with
foil and bake at 350 degrees F for 40 minutes, or until the vegetables are tender.
If the stuffing dries out, you may wish to add a little chicken broth as it cooks.