2 Loafs of White Bread
1 1/2 Cups Butter
18 TBLS Chopped Onion
1 1/2 TSP Salt
1 1/2 TSP Black Pepper
3 TSP Poultry Seasoning
3 TSP Ground Sage
1 1/2 Cups of Chicken Broth (more if needed)
9 Cups Chopped Celery
The night before break bread in small pieces the size of thumb nail and lay them out on cookie sheets to get "stale".
To prepare the stuffing, put the butter in a large pot under medium head to melt the butter. In a separate bowl, combine all the spices (salt, pepper, poultry seasoning and ground sage) and mix them well. Add Onion and celery to the melted butter and saute until the onion is transparent. Next add the spices and stir. Slowly add the stale bread and add small amounts of chicken broth to moisten. Keep adding more bread and broth until all the bread is combined. Brown the stuffing to your taste.
Makes enough to have with a 15-24 Lb Turkey.
Recipe from Better Homes and Garden Book