Savory Stuffing - cooking recipe

Ingredients

1/2 cup unsalted butter
3/4 cup diced celery
1/2 cup chopped onion
1/2 sliced mushrooms
1/2 cup chopped fresh oyster (can be omitted)
2 tablespoons chopped fresh parsley
1 bay leaf
6 cups freshly dry bread cubes (use a mixture of white, wheat, and bagels)
1 teaspoon salt (if using canned boullion that is salted, omit the additional salt)
1/2 teaspoon sage
1/2 teaspoon poultry seasoning
1/2 cup vegetable broth

Preparation

Saute celery, onion, mushrooms, and spices in butter for 5 minutes.
Toss bread cubes in saute mixture.
Cover and cool in refrigerator overnight.
Loosely stuff in the front neck cavity and back end of turkey.
Allow about 1 cup of stuffing for each pound of turkey.
If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
Cook at 350 for 45-50 minutes, basting frequently with stock.
WATCH IT! It will burn easily.