Turkey Stuffing The key to this Thanksgiving stuffing is celery, and this recipe can easily be doubled. Makes 5 to 6 servings
	Ingredients: 1 one pound loaf of sliced white bread 3 tablespoons butter or margarine 2-1/2 ribs celery, cut into crescents (about 1 1/4 cups) 2 medium onions, chopped (about 2 cups) 1-1/2 tablespoons fresh sage, finely chopped, or 1 tablespoon dried Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Dip bread, two slices at a time, lightly in warm water and squeeze out excess moisture. 2. Crumble bread coarsely into large bowl. 3. In a large, nonstick skillet over medium heat, melt 1 tablespoon of the butter. 4. Add celery, cover, and cook, stirring occasionally, just until it softens, about 5 minutes. 5. Add to bread. 6. Add onions to skillet, cook, covered, until softened, 5 to 7 minutes. 7. Add to bread. 8. Add seasonings to bread mixture and mix well. 9. Put remaining butter in the skillet over medium-high heat. 10. When sizzling stops, add stuffing. 11. Cook, turning periodically to prevent burning, until stuffing is evenly browned all over, about 10 minutes. 12. Cool and stuff turkey or reheat separately. 13. If you're not stuffing a turkey, moisten the stuffing with about 1/3 cup Chicken Stock and put in a greased casserole dish. 14. Bake at 350°F for about 40 minutes or until heated through. Cooking Tip Don't use powdered sage. It doesn't have the nice perfume that fresh or dried leaf sage does. If using dried leaf sage, first crumble it, then measure.

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