Thanksgiving Dinner Stuffing

12 Tbs chopped onion
4 cups finely chopped celery
1 cup butter or margarine
2 tsp poultry seasoning
2 tsp ground sage
1 tsp salt
1 tsp pepper
12 cups dry bread cubes
3/4-1cup water
Saute the onion and celery in the butter. Mix in seasonings. Mix well with bread cubes. Toss with enough liquid to moisten.
You can make your own bread cubes if you can’t buy them already. Just use older bread. Cut it into cubes and let it lie out on the counter to dry. (If you want to you can always make boxed stuffing such as stove top if it is available but it’s not as good and doesn’t stuff in the bird as well.)
Put some stuffing in the neck cavity of the Turkey and sew it shut or use pins or tooth picks to hold it shut. Pack stuffing in the chest cavity of the bird and push the legs down into the band of skin at the tail. If this is missing, then tie the legs and the tail skin together with string. Bake the extra stuffing in a pan for about 1 hour and then mix it with the stuffing from the bird after the turkey is done.

- Kat Dahl