2 1/2 C Celery
3/4 C Chopped Onion
1 C Butter
4 Quarts dry bread crumbs
1Tab. Salt
1 1/2 tsp salt
1 1/2 tsps poultry seasoning
1/2 teasp. sage
1/2 teasp. pepper
Hot chicken broth (or water)
1- Cook, celery, and onion in hot butter in a skillet over medium heat until onion is transparent, but not round, stirring occasionally..
2. Turned into a mixing bowl and combine with breadcrumbs, salt, poultry seasoning, Sage, and pepper. Toss lightly.
3. If a moist dressing is preferred, add the desired amount of hot broth of water.
4. Makes enough stuffing for a 14 to 18 pound turkey.
5. Stuff tightly into Turkey.
