-SMALL-
2/3 c Water 1/4 ts Black pepper
1 Egg 2/3 ts Dry sage
2 tb Butter or margerine 2/3 ts Celery seeds
1/4 c Onion diced 1/2 ts Poultry seasoning
1 1/2 ts Brown sugar OR 1/2 c Cornmeal
1 1/2 ts White sugar 1 2/3 c Bread flour
1/3 ts Salt 1 ts Yeast
MED
1 c Water 1 ts Dry sage
1 Egg 1 ts Celery seeds
3 tb Butter or margerine 3/4 ts Poultry seasoning
1/3 c Diced onion 2/3 c Cornmeal
2 1/4 ts Brown or white sugar 2 1/2 c Bread flour
1/2 ts Salt 1 1/2 ts Yeast
1/3 ts Black pepper
-LARGE-
1 1/3 c Water 1 1/3 ts Dry sage
2 Egg 1 1/3 ts Celery seeds
4 tb Butter 1 ts Poultry seasoning
1/2 c Diced onion 1 c Cornmeal
1 tb Brown or white sugar 3 1/3 c Bread flour
2/3 ts Salt 2 ts Yeast
1/2 ts Black pepper
STUFFING
1/2 c Chopped celery Medium or large loaf
1/4 c Chopped onion 3/4 c Chicken or turkey broth
3 tb Butter or margerine 1/4 c Walnuts
3 1/2 c Cubed or crumbed bread Salt and pepper to taste
Bread: Use light to medium crust setting on a white, sweet cycle. No
timer.
Stuffing: Saute the celery and onion in the butter until soft. Toss
with bread in a bowl. Add warmed broth and season and mix until well
blended. Stuff bird or bake in a covered casserole at 350 for 20
minutes
* CROSSPOSTED
Yields
1 loaf