Ingredients 4 cups butter or margarine 2 medium onions, finely chopped 3-4 celery stalks, finely chopped 9 cups day old breadcrumbs or 1/2 inch cubes 2 tsp of each dried sage and savoury 1 tsp seasoned salt 1/4 tsp pepper 1/2 to 1 cup chicken broth or giblet stock

Directions

Makes enough for a 16 to 20 lb (7 to 9 kg) turkey or an 8 cup (2 L) casserole dish.

Directions: Melt butter in large skillet. Add onions and celery; cook, stirring until tender; about 5 minutes. Pour over bread in a large bowl. Add seasonings; stir until well combined. Gradually stir in broth until just moistened, but not wet.

Variations:
Apple: Add 1 1/2 cups (375 mL) chopped apple to bread mixture.
Sausage: Brown 1 lb (500 g) sausage meat. Drain and add to bread mixture.
Mushroom: Saute 1 lb (500 g) sliced mushrooms in a little butter and add to bread mixture.
Oyster: Add 1 cup (250 mL) whole or chopped cooked oysters to bread mixture. Oyster broth may be substituted for all or part of the chicken broth.
Nut: Add 1 to 2 cups (250 to 500 mL) chopped nuts, pecans or walnuts to bread mixture.

• Fresh Turkey