Stuffing for a Ten to Twelve Pound Turkey

• 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.
  
  
• 2). Mince the onion finely, about the size of slivered almonds. Dice the celery finely, also about the size of slivered almonds.
  
  
• 3). 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.
  
  
• 4). Place dried bread cubes in a large, wide bowl. Add approximately ? cup of the stock mixture, enough to barely moisten the bread.
  
  
• 5). Add the diced celery and onions and toss with the moistened bread mixture. Mix well. Add salt and pepper to taste.
  
  
• 6). Add enough stock to the mixture that bread will hold a ball shape when grasped in your hand.
  
  
• 7). Stuff the turkey, which has been well-rinsed and seasoned with salt and pepper.
  
  
• 8). Bake the turkey.
  
  

Great Additions

• 1). Chop or crumble sausage into the stuffing mix for a smokey flavor.
  
  
• 2). Add apples and walnuts or pecans for a crunchy texture.
  
  
• 3). Substitute white wine for the chicken broth for a more subtle flavor.
  
  
• 4). Add lemon wedges to the turkey before stuffing for a crisper flavor.
  
  
• 5). Include raisins in the basic recipe for a subtle, sweet flavor.