This basic stuffing for a 14- to 18-pound turkey lends itself to many variations.
1 cup butter
4 cups diced celery
1 cup chopped onion
1/2 cup chopped parsley
14 to 16 cups bread, torn into small pieces
1/2 teaspoon thyme
1 teaspoon sage
Salt and pepper to taste
Hot water or broth
Melt butter in heavy skillet. Sauté celery, onion, and parsley over medium heat until soft, but not brown. Gently stir in bread and seasonings until mixed. Add hot water or broth to moisten dressing to desired consistency. Don't make it soggy, since bread will absorb some fat during cooking.
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