Servings: 1 turkey

1-2 loaves of cheap white bread 1 to 2 loaves of cheap white bread
2 sticks of butter 2 sticks of butter
1 white onion- diced into small pieces 1 white onion- diced into small pieces
4-6 stalks fresh celery-  diced into small pieces 4 to 6 stalks fresh celery-  diced into small pieces
1 egg- whip in small bowl 1 egg- whip in small bowl
dry sage dry sage
salt salt
water water

1. Dry out the white bread (1 to 2 loaves depending on how much stuffing you need for the turkey cavity) in the oven at a low heat (200) I spread it out in a single layer on a cookie sheet. Turn every 10 to 15 minutes util completely dried out . It turns light brown. Put dry bread in turkey basting pan to cool and then break into small pieces. I do this the day before.
2. Melt 1 cube of butter in a large heavy skilley on low as you dice the onion and celery.
3.Turn heat to medium and add celery and onion. Stir occasionally and cook until the onion is translucent and celery is soft. I'd say this takes 8 to 10 minutes.
4. Now you will combine the stuffing in a large bowl or the turkey cooking pan: dry crumbled bread pieces, cooked butter onion celery mix, dry sage( I start with a palm full. You can always add more), salt, 1 egg, and 1 mug of cold water.
5. Put the other stick of butter in the onion cooking pan to melt while you mix up the stuffing.
6. Next, you will gently knead the stuffing mixture, Taste often to see if you need more sage or salt. The texture of the bread wants to be moist on the outside and still dry on the inside, so add water gradually to be sure it is not to soggy. Remember the sage and salt wake up a bit when cooked. ( You can bake extra stuffing in a covered bowl)
7. Now you are ready to stuff the turkey. Be sure to remove the neck and giblets from the inside of the turkey and put these in a small pan to soft boil in water. This makes the the gravy broth.
8. Rinse the inside cavity of the turkey and then sprinkle it generously with salt inside and massage it around. Fill the cavity with stuffing. Careful to not jam pack it full. Then secure the legs with string and flip the turkey over and fill the breast piece with stuffing and secure skin with a turkey pin.
9. Place turkey in roaster pan. Pour melted butter over turkey to baste as the turkey cooks.