Mare's Stuffing

A few years ago, my niece, Terri, asked me if I'd help her make stuffing, as this was her cooking assignment for Thanksgiving. Of course, I said Yes. Since then, it has sort of become a Thanksgiving Eve tradition. Every year, on the night before Thanksgiving, Terri comes over (usually joined by Kelli, or Katie, or anyone else who might like to join us) and we make "Aunt Mare's" Stuffing. We always make a double batch for Terri's in-laws as well. Don't you just love how traditions are born?

1 stick of butter
1 whole stalk of celery, chopped
1 medium onion, chopped
2 loaves white sandwich bread
kosher salt
freshly ground black pepper
poultry seasoning
milk

Preheat oven to 350F. Using a serrated or electric knife, cut bread into cubes and place in a big bowl. Melt butter in a large skillet. Add onions & celery and saute until softened. Add a little salt & pepper. Add a lot of poultry seasoning to onions & celery. Pour onions & celery onto pile of bread. Add milk until it's enough. Mix together and add more salt and pepper and poultry seasoning if needed. Bake for 1/2 hour.

Tip:
Once again, here's a perfect example of my Mom's rule of adding something "til it's enough". You'll know it's enough milk and enough poultry seasoning when it's as moist and as spicy as you like it. Some people like it on the wet side, some people like it to be a little more dry. It's whatever you like! And the best way to see if it has enough seasoning is simply to taste it, of course. I like a wet spicy stuffing, so I always add A LOT of milk and A LOT of poultry seasoning.

Note:
When I say "a whole stalk" of celery, I mean the whole thing, not just one of the "ribs" that you break off. Savvy?