Instructions: Bread basics: Make stuffing from a fresh loaf, defrosted bread from the freezer (keep bags of bread cubes made from day-old bread in the freezer for easy access) or prepackaged dry bread cubes. Day-old bread is best, unless the recipe calls for fresh crumbs, in which case just grind fresh bread in the food processor. If you dont have day-old bread, cut fresh bread into 3/4 inch cubes

(its your choice whether to remove the crusts) and place on an ungreased baking sheet. Bake in a 300-degree oven until crisp but not browned, about 10-20 minutes. If you are using stale bread, soak it in chicken broth or milk to soften.

Blend your own: I love Bells brand poultry seasoning in the yellow box with the turkey on it. But you can mix up the same herbs at home: Combine the following in a mini-food processor, coffee grinder or mortar and pestle and grind to a medium or fine powder: 1 teaspoon each dried crumbled sage, dried thyme, dried marjoram and crushed rosemary; 1/2 teaspoon ground black pepper; 1/2 teaspoon celery salt. Store in an airtight container.

How much? You need about 1/2 cup of prepared stuffing per pound of poultry to fill the bird. A 12-pound turkey will take 5 to 6 cups; Cornish hens, about 1 cup; a large roasting chicken or capon, 2 to 3 cups. For serving sizes, figure on 3/4 to 1 cup of cooked stuffing per person.

Raw facts: Never use raw meat - especially pork products, giblets or oysters - in stuffing. Loose pork sausage or any type of raw sausage must be cooked first. The internal temperature will never get high enough to cook any of ingredients once they are inside the bird, so also saute vegetables like onions and celery before combining with bread.

Size matters: Cut onions, nuts and fruits about the same size as the bread cubes. Adding Swiss chard or parsley lightens the texture of a stuffing.

Timing: Stuff fully thawed poultry immediately before roasting. Stuffing should be room temperature before being put into the bird. To prevent spoilage, never stuff a bird the night before. If you make the stuffing ahead, refrigerate it.

Use a light touch: Spoon in stuffing loosely, rather than packing it in, so it retains a nice texture after roasting and has room to expand as it heats. Any leftover stuffing mix can be baked separately in a buttered casserole. Moisten it with 1/4 to 1/2 cup of homemade or canned broth, white wine or water as a substitute for the roasting juices and bake at 350 degrees until it reaches 165 degrees when tested with an instant-read thermometer.

Afterward: Remove remaining stuffing from the bird and refrigerate separately

In a covered container.

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