10 to 12 Pound Turkey, 1-pound loaf of sliced bread, 1 large
onion, finely minced,  2 stalks celery, finely diced,  Sage, 
Butter,  1 cup chicken broth,  Salt,  Pepper .

Step 1:

Cube the bread into pieces approximately 1 inch by 1 inch,
leaving crusts on. Place cubed bread on baking sheet in one 
layer
to dry out for 2 hours.

Step2: Mince the onion finely, about the size of slivered
almonds. Dice the celery finely, also about the size of slivered
almonds.

 Step3: 
Microwave the chicken stock and butter together, until the 
butter
melts and stock is hot. Remove from the microwave and add the
sage to the hot stock.

Step4: 
Place dried bread cubes in a large, wide bowl. Add approximately
¼ cup of the stock mixture, enough to barely moisten the bread.

Step5:

Add the diced celery and onions and toss with the moistened 
bread
mixture. Mix well. Add salt and pepper to taste.

Step6:

Add enough stock to the mixture that bread will hold a ball 
shape
when grasped in your hand.

Step7:

Stuff the turkey, which has been well-rinsed and seasoned with
salt and pepper.

Step8:Bake the turkey. 

Addition:
Chop or crumble sausage into the stuffing mix for a smokey 
flavor.

---Add apples and walnuts or pecans for a crunchy texture.

-Substitute white wine for the chicken broth for a more subtle
flavor.
-Add lemon wedges to the turkey before stuffing for a crisper 
flavor.

-Include raisins in the basic recipe for a subtle, sweet flavor.