Stuffing Recipe By Margaret Leora Workman; Warponie Art

If you like real stuffing here is a recipe that I had many times growing up. Remember not to put a hot glass dish from the oven into the fridge or freezer because it will crack and fall apart with food still in it and then if you did not know that it cracked and you put it back into the oven then when you pull it out it will be a mess of glass shards and food everywhere. Also do not pour cool or cold liquid into a hot glass dish because it will crack or explode depending on how much of a temperature difference there is. Safety first.

1 loaf of white bread cut into chunks and then dried in the oven on both sides on the lowest setting (this might take a couple of hours)
chicken or turkey broth: pour onto the bread after its dried so that it is not soupy or too dry because it will burn when baking if there is not enough broth
Onions chopped and spread onto the bread mixture and then mixed in while you are turning the bread and the broth together. (please do not say I sound like my grandmother because I just said ‘turning’ when talking about mixing this thing up)
Sage and Italian spices. it has to be sage.
bake at 375 degrees.

please note: do not add these items to this stuffing:
celery and red grapes
beans such as pinto
pistachios, or walnuts or peanuts
red vinaigrette dressing.
hot dogs etc. (etcetera)

or a box of dressing where you just have to add water to the loofa sponges. I have had this before and it was very leathery.
thank you