1 1/4 lbs bread
1 cup chopped onions
1/2 to 3/4 cup thinly sliced celery
2 tsp. salt
1/2 tsp. pepper
1 stick butter
2 tbls. dried sage
3 large eggs, beaten
3-10oz cans chicken broth
Cut bread into small cubes and put into the oven at 200* until it is very dry. Somtimes I turn the oven a little higher and brown the cubes a little, but it is not necessary. Melt the butter in a saucepan, add the onions and celery and cook until tender over low heat. Add salt and pepper and sage to bread cubes and mix well. Add the beaten eggs to two of the cans of broth, then pour this over the bread cubes. (keep adding the last can of broth to make the dressing as moist as you like.) If you have your own homemade broth, it is even better. Just use approximately the same amount of liquid. I make my dressing very moist, after it sets, it will absorb a lot of the liquid. (Let dressing set for at least 30 minutes to absorb the liquid). Place dressing in the turkey cavity, and around the breast to keep it moist, DO NOT PACK. Close the openings as much as possible.
Recipe Courtesy: Juanita Macomber
