Easy Stuffing

VARIATIONS: Cornbread Stuffing: Use crumbled baked cornbread for part or all of bread cubes. Decrease poultry seasoning to 1 xxxxxxxx. Cornbread stuffing is also good with the sausage variation. Mushroom Stuffing: Cook 1 cup sliced or chopped fresh or drained canned mushrooms with onion and celery. Oyster Stuffing: Simmer 1/2 to 1 pint (1 to 2 cups) oysters with liquor for about 5 minutes or until oysters are set; drain. Chop oysters; add to stuffing. Sausage Stuffing: In 8-inch skillet, brown 1/2 lb pork sausage; drain, reserving drippings. Add sausage to bread cube mixture. Decrease poultry seasoning to 1 xxxxxxxx and salt to 1/4 xxxxxxxx (sausage is highly seasoned). Drippings can be substituted for part of butter used to cook onion and celery.

In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.

In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).

Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart xxxxxxxxx that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in xxxxxxxxx with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.