Stuffing - Joan Gerlach

Ingredients

• • 5 c boiling water

  • 1 1/2 c oleo/butter

  • 2 small onion, minced

  • 3/4 t pepper

  • 2 1/2 T poultry seasoning

  • 1 t salt

  • 6 T dry or prepared mustard (optional) 

  • 12 stalks celery, diced

  • 1 1/3 loaves of bread, day-old crumbled

Preparation

Combine boiling water, oleo/butter, and onion. Simmer 5 minutes. Add remaining ingredients and mix well. 

Grease 13x9 pan. Put bread crumbles in a large mixing bowl.  Pour liquid mixture over bread and mix. Pour in 13x9. May overflow to an additional 8x8.

Bake at 350 degrees for 35 minutes or until top of bread is crusty and browned.