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• 1-1/2 cups chopped onion
• 1-1/2 cups chopped celery
• 1/2 cup butter (1 stick)
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• freshly ground black pepper, to taste
• 2 to 3 cups chicken or turkey broth
• 8 cups coarse dried bread crumbs

Sauté the onion and celery in butter in a medium skillet until tender. Stir in the seasonings. Put the bread crumbs in a large bowl. Add the onion mixture, pan drippings and broth to the bread crumbs and toss to mix.

If you want to stuff your turkey, stuff the neck and body cavities, and roast immediately.

If you want to cook the stuffing separate from the turkey, put it in a roasting pan or big casserole dish and bake in a 375°F oven. Stir it after 15 minutes, and add more broth if it seems too dry. Total cooking time should be about 30 minutes.

Makes 8 cups, enough for a 12 to 14-pound turkey.

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