Instructions: I usually make my stuffing from scratch, using day-old bagels. I get a variety of flavors, not just plain - a random bite of pumpernickel or pesto is terrific, though I stay away from cinnamon raisin or other sweet types. Just cut up the bagels into bite-sized chunks, add sauteed onions and celery (or whatever else suits - Jerusalem artichokes are nice here), maybe some nuts, bits of sausage or giblets, whatever is handy. Wet thoroughly with a well-seasoned broth. I usually use a combination poutltry-veg broth with lots of sage and thyme (or poultry seasoning, if I have it).

I think the key is to use lots of broth. I had been taught to lightly moisten stuffing, and was never pleased with the (dry) results. The extra moisture will help if youre baking it separately, as well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.