2 quarts cubed fresh bread
2 cups celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
1/2 pound butter
6 whole eggs
1 tablespoon salt
1 tablespoon rubbed sage
1/2 teaspoon black pepper

Sauté celery, onions and garlic in butter until translucent. Do not allow to brown. Pour butter and vegetables over cubed bread and toss lightly. Allow to cool. Add seasonings, beat eggs slightly and add to mixture, mixing only enough to distribute egg throughout. Rinse turkey with cold water and wipe dry. Rub body cavity with lemon and salt. Stuff lightly.

Roast, uncovered, in a shallow pan and without basting at 225°F for 20 to 25 minutes per pound or until the breast reads 155°F. Remove from oven and cover turkey with aluminum foil. Allow to stand for 20 minutes before carving.