Burns Family Sage/Onion Stuffing

For 18 - 20 pound turkey

• 18 cups bread cubes (dried)*
• 1 ½ cups melted butter or margarine
• 3 cups turkey stock (hot water can be used)
• 1 ½ cups chopped celery
• 1 cup chopped onion
• 3 - 4 tablespoons sage
• 3 - 4 tablespoons poultry seasoning

Pour butter over the bread cubes in a large bowl and toss lightly. Add the celery, onion, sage and poultry seasoning. Slowly pour the stock over the mixture, stirring to combine. Stuff the turkey and put leftover stuffing in a buttered casserole and bake the last thirty minutes of the turkey roasting time.

Note: While hot water is O.K., the stock gives the stuffing a much better flavor. Both the vegetables and seasonings can be varied to taste. I almost always increase them.

*Bags or boxes of bread cubes are readily available in supermarkets around holiday time or of course you can use bread cubes that have been dried in the oven.

Turkey Stock

• giblets and neck from one turkey (do not use the liver)
• 1 quart cold water
• 1 large yellow onion coarsely chopped (No need to peel; just cut off the ends. The onion skins add a nice yellow color.)
• 2 or 3 stalks of celery, including the leaves, if any
• 2 large carrots, washed and peeled
• 2 bay leaves
• 4 or 5 whole peppercorns
• 1 teaspoon salt

Bring all ingredients to a boil in a large saucepan and immediately reduce to a simmer. Simmer for 1 ½ to 2 hours. Add more cold water if the liquid gets too low. Strain. Discard solids.