Recipe by: www.BensonsGourmetSeasonings.com
Makes about 10 servings

1 loaf bread, 1 lb to 11/2 lbs., cut into 1/2" cubes
1/2 cup unsalted butter, (1 stick)
2 medium onions, peeled & chopped
4 stalks celery, trimmed and diced
1 bunch fresh parsley, coarsely chopped
1 Tablespoon #116 Heritage salt-free seasoning
Freshly ground black pepper, to taste
2 large eggs, beaten (optional)
1 cup water, or giblet stock
2 teaspoons #103 Table Tasty salt-free seasoning

Preheat large frypan over medium heat; melt butter. Add onion, celery; cook until soft, do not brown. Place bread cubes in a large bowl. Add vegetable mixture to bread cubes. Add parsley and Heritage salt free seasoning and pepper. Stir. Add eggs, stir again. Adding egg will make it come together in more of a melded together form, instead of such a loose form. In a cup stir Table Tasty salt free seasoning into water (or your liquid of choice); pour over stuffing. Stir to moisten, evenly. Adjust seasoning and moisture. Different breads will take a different amount of liquid. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking. Toss stuffing mix gently so that it doesn't compact. Spoon the mix in lightly; never push it down. Stuffing will expand during cooking, which could rupture the bird, fish or roast being stuffed. If cooking in a casserole as a side dish, add more liquid if a softer, moister stuffing, is desired. Mix well and bake at 350 F. for about 1 hour, and browned on top. Makes about 12 servings.

* The drying process can take 20 mins in a 200 F oven or several hours setting out or best overnight. If not drying use less liquid or it will become mush.

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