This classic stuffing recipe calls for a standard bag of seasoned stuffing cubes.

But if you’d rather start from scratch, cut 1 pound of white sandwich bread into 1/2-inch cubes. Leave the cubes out, uncovered, overnight to dry, then use as directed.

BASIC BREAD STUFFING

Start to finish: 20 minutes (not counting roasting time)

Makes 10 cups

8 tablespoons (1 stick) unsalted butter

1 large yellow onion, chopped

3 medium celery ribs with leaves, chopped

15-ounce bag cubed seasoned stuffing

1/4 chopped fresh parsley

2 1/2 to 3 cups reduced-sodium chicken broth

2 teaspoons poultry seasoning

Salt and ground black pepper, to taste

In a large skillet over medium, melt the butter. Add the onion and celery, then saute until the onion is golden, about 10 minutes.

Transfer the vegetables and butter to a large bowl. Add the stuffing and parsley. Stir in enough of the broth to moistened the stuffing, about 2 1/2 cups. Season with the poultry seasoning and mix well.

The stuffing can be added to a turkey and roasted, or placed in a buttered baking dish, drizzled with an additional 1/2 cup of broth, then covered and baked until heated through.

SAUSAGE APPLE STUFFING VARIATION

In a large nonstick skillet over medium heat, brown 1 pound pork sausage (casings removed), breaking up the meat with a spoon, until cooked through, about 10 minutes. Add the meat and 1 cup chopped dried apples to the above recipe just before adding to the turkey or baking dish.

OYSTER STUFFING VARIATION

Drain two 8-ounce cans of oysters, reserving the juices. If the oysters are large, cut them into 2 or 3 pieces. Add to the recipe above at the same time as the bread. Add enough broth to the reserved oyster juices to make 2 1/2 cups of liquid and use this mixture in place of the broth called for.

(Recipe from Rick Rodgers’ “Thanksgiving 101,” Broadway Books, 1998)