MOM SCHLITT'S TURKEY DRESSING

Basic recipe - Multiply according to how many cups you wish.  (Add, subtract or whatever to do your own thing)

For 1 cup of dressing (stuffing):
2-3 T melted fat (I use margarine at the 2T per cup rate)
1 T chopped onion (I use this amount)
1/4 t salt (I use a slight amount less)
Dash of pepper (okay)
1/2 t ground sage (I use that amount)
Chopped celery and parsley (I use 2 or 3 stalks and parsley if I have it)
1-2 T milk or stock (I use about 1-1/2 T, usually milk)
1 cup dry bread crumbs (I cut half inch squares of white bread and usually have to use a little more if it seems
 too wet at the final mixing)

Melt fat in frying pan.  Add onion and saute until tender.  (At this point I also add small chopped giblets too)
Add celery here also and parsley.  Add seasonings and when celery is fairly cooked through, add the milk or stock.  This makes a fairly light stuffing.  Add crumbs and additional cup or two of bread cubes if it's too moist.  Toss so as not to mush it up and spoon into turkey.

For a 22-lb turkey stuffed and wrapped in foil, bake at 450 for 4-1/2 hours.

Ah, the recipe we've all been waiting for!  Nothing beats this stuffing.  Sure, there's other cool ones out there with fruit and nuts, but this is the ole standby.  I love the way she tells you what she does in this recipe, as in "I use margarine."  Makes you really feel like she's walking you through it.  The cooking directions are right on and always yields a perfectly cooked turkey, lightly browned on top, meat pulling away from the bone.  I (meaning me this time!) let it rest in the foil without peeking for a half an hour and let it steam in there while I throw all the side dishes in the oven to bake for that time.  Everything works out great!