2 quarts cubed fresh bread
2 cups chopped celery
1 cup chopped onion
3 cloves garlic, minced
1/2 pound butter (2 sticks)
6 whole eggs
1 1/2 tsp. salt (or to taste)
1 tablespoon rubbed sage
1/2 teaspoon black pepper

Sauté onions, garlic and celery in butter until translucent. Do not allow to brown. Pour butter and vegetables over cubed bread and toss lightly. Allow mixture to cool.

Add seasonings, beat eggs slightly and add to mixture, mixing only enough to distribute egg throughout.

If turkey is frozen, thaw completely. Rinse with cold water and wipe dry. Rub body cavity with lemon and stuff lightly.

Roast in a shallow pan without cover and without basting at 225°F for 20 to 25 minutes per pound.

Allow to sit one hour before serving.