4 c. diced celery
1 c. diced onion
1 1/4 c. butter
3 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. powdered sage
4 qts. bread cubes
1 1/4 c. turkey broth or water
1 (16 to 20 lb.) turkey

Saute onion and celery in butter until soft. Combine seasoning, bread, onion and celery mixture. Pour liquid over dressing. Blend well. Clean turkey. Rub inside and out with butter and salt. Fill cavities with dressing.

Place in roasting pan. Optional: Cover turkey with fat-soaked cheesecloth. Bake: 12 to 16 pounds at 325 degrees for 4 1/2 to 5 hours; 16 to 20 pounds at 300 degrees for 5 to 6 1/2 hours; and 20 to 24 pounds at 300 degrees for 6 1/2 to 8 hours.