Turkey Stuffing (from Lottie Kreig)

For a very large 16-20 pound turkey) use 2 loaves bread. For ordinary turkey you will need ½ - 1 loaf of sliced white bread

Cut off crusts and dry bread in the oven (do not brown). Break into small pieces (~ 1 cm per side). Add

½ c melted butter
1 t salt
1 T thyme
1 T sage
1 ½ c celery (diced fine)
1 c onion (also diced fine)

Can stuff into turkey (best) or cook excess in a bread pan. To keep it from drying out you can cover it with foil or spray it with stock while cooking.