Title: Sage dressing
 Categories: Poultry
      Yield: 1 Servings
 
      1 c  Butter; melted
      3 c  Chopped onions
      3 c  Minced celery
     16 sl White bread, dried
           - broken into small pieces
      6 tb Minced fresh sage; -=OR=-
      3 tb -Dried sage leaves
      1 c  Minced fresh parsley
      2 ts Salt; or to taste
      1 ts Freshly ground black pepper
           - or to taste
      2 c  Broth; or less
           -(turkey, giblet or chicken)
 
  PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery
  and cook, stirring often, over moderate heat until vegetables are
  soft but not browned. In large bowl, combine dried bread, sage,
  parsley and salt and pepper. Add onion and celery mixture and
  remaining melted butter. Toss until well mixed (using your hands
  works best for mixing). Add broth slowly, a little at a time, while
  tossing mixture to moisten thoroughly. Take care to add only enough
  liquid to moisten or stuffing will become sodden. To test stuffing in
  order to see if seasonings are correct, melt a little butter in small
  skillet. Add rounded tablespoon of stuffing to skillet and stir until
  lightly golden. If it needs a more lively flavor, add more sage,
  onions or celery. Makes Enough for 16-Pound Turkey