Wheat Berry Stuffing

In a saucepan bring wheat berries and water with salt to a boil and simmer, covered, over moderate heat 40 minutes. Remove pan from heat and let mixture stand, covered, 30 minutes. Chill mixture, covered, 2 hours or until most water is absorbed and wheat berries are al dente, or overnight.

Preheat oven to 375 degrees F. Cut bread into 1/2-inch cubes and spread on a large baking sheet. Bake bread, shaking baking sheet occasionally, 20 minutes, or until golden. Cool bread and in a large bowl combine with seasoned croutons.

In a large heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add celery and wheat berries and cook, stirring occasionally, 5 minutes, or until celery is crisp-tender. Add herbs, broth, white pepper, and salt to taste and cook until heated through. Pour wheat berry mixture over crouton mixture and toss gently to combine well.

7 cups makes enough to stuff a 12 to 14 pound turkey.