Stuffing for Thanksgiving
1 loaf white bread, crustless and cubed
16 oz bag of pepperidge farm sage flavor stuffing
1 bunch celery
1 pck bacon (1/2 lb)
2 yellow onions
Fry bacon till cooked but not crisp, drain (but save oil), chop to
bits, set aside. Chop celery and onions into bits, fry in a bit
of bacon fat. Add bread, stuffing cubes, bacon. Mix, add broth
till slightly mushy but still mostly dry, and add pepper to taste.
(the stuffing cubes and bacon are salty, so we don't usually add
salt.) Alternately, instead of frying in bacon fat, fry in butter.