-----------------------------------SMALL----------------------------------- 2/3 c Water 1 Egg 2 tb Butter or margerine 1/4 c Onion diced 1 1/2 ts Brown sugar OR 1 1/2 ts White sugar 1/3 ts Salt 1/4 ts Black pepper 2/3 ts Dry sage 2/3 ts Celery seeds 1/2 ts Poultry seasoning 1/2 c Cornmeal 1 2/3 c Bread flour 1 ts Yeast ------------------------------------MED------------------------------------ 1 c Water 1 Egg 3 tb Butter or margerine 1/3 c Diced onion 2 1/4 ts Brown or white sugar 1/2 ts Salt 1/3 ts Black pepper 1 ts Dry sage 1 ts Celery seeds 3/4 ts Poultry seasoning 2/3 c Cornmeal 2 1/2 c Bread flour 1 1/2 ts Yeast -----------------------------------LARGE----------------------------------- 1 1/3 c Water 2 Egg 4 tb Butter 1/2 c Diced onion 1 tb Brown or white sugar 2/3 ts Salt 1/2 ts Black pepper 1 1/3 ts Dry sage 1 1/3 ts Celery seeds 1 ts Poultry seasoning 1 c Cornmeal 3 1/3 c Bread flour 2 ts Yeast ----------------------------------STUFFING---------------------------------- 1/2 c Chopped celery 1/4 c Chopped onion 3 tb Butter or margerine 3 1/2 c Cubed or crumbed bread Medium or large loaf 3/4 c Chicken or turkey broth 1/4 c Walnuts Salt and pepper to taste Bread: Use light to medium crust setting on a white, sweet cycle. No timer. Stuffing: Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 for 20 minutes
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