10 to 12 Pound Turkey, 1-pound loaf of sliced bread, 1 large onion, finely minced, 2 stalks celery, finely diced, Sage, Butter, 1 cup chicken broth, Salt, Pepper .
Step 1: Cube the bread into pieces approximately 1 inch by 1 inch, leaving crusts on. Place cubed bread on baking sheet in one layer to dry out for 2 hours. Step2: Mince the onion finely, about the size of slivered almonds. Dice the celery finely, also about the size of slivered almonds. Step3: Microwave the chicken stock and butter together, until the butter melts and stock is hot. Remove from the microwave and add the sage to the hot stock. Step4: Place dried bread cubes in a large, wide bowl. Add approximately ¼ cup of the stock mixture, enough to barely moisten the bread. Step5: Add the diced celery and onions and toss with the moistened bread mixture. Mix well. Add salt and pepper to taste. Step6: Add enough stock to the mixture that bread will hold a ball shape when grasped in your hand. Step7: Stuff the turkey, which has been well-rinsed and seasoned with salt and pepper. Step8:Bake the turkey. Addition: Chop or crumble sausage into the stuffing mix for a smokey flavor. ---Add apples and walnuts or pecans for a crunchy texture. -Substitute white wine for the chicken broth for a more subtle flavor. -Add lemon wedges to the turkey before stuffing for a crisper flavor. -Include raisins in the basic recipe for a subtle, sweet flavor.