Classic homemade stuffing is made with bread, celery, onion and seasonings. Traditionally, stuffing is baked inside the cavity of the turkey or chicken. There are numerous stuffing recipe variations to alter the taste to suit personal preferences.
To make dried bread for stuffing, lay 15 slices of bread on a rack and allow to air dry. Alternately, 15 slices of bread may be torn into pieces to make 9 cups of soft bread crumbs. In a small pan, melt 3/4 cup of butter over medium heat. Add 2 large stalks of celery, chopped and 1 large onion, chopped, to the melted butter. Sauté the celery and onion until the onion is translucent and the celery is soft. Allow the mixture to cool slightly, and add 1/2 teaspoon of dried thyme, 1 teaspoon of salt, 1/2 teaspoon of sage and 1/4 teaspoon of pepper. Combine the mixture with the bread crumbs. Add 1 cup of chicken broth, a little at a time, until the stuffing is evenly moist but not wet.
Use the stuffing in a 10 to 12 pound turkey. Stuff the turkey immediately before baking. To prepare the stuffing separately from the meat, place in a baking dish and bake at 350 degrees Fahrenheit for 30 to 40 minutes.