2 sticks celery, chopped
1 medium onion, chopped
1/2 cup olive oil (125ml)
1/2 cup butter (125gm)
9 cups soft bread cubes or breadcrumbs (400 gm)
1 tsp dried thyme (5ml)
salt to taste
1½ tsp dried sage (8ml)
1/2 tsp ground black pepper (3ml)
Cook and stir celery and onion in oil/butter mixture in large skillet until onion is tender.
Stir in 1/3 of bread and continue to fry.
Turn into large bowl. Add remaining ingredients and toss. Use as needed for stuffing.
Variations:
Add two tbsp (30ml) frozen orange juice concentrate when mixing in final ingredients.
Add 3 or 4 rashers of chopped bacon or ham to the onions at the start of cooking.