Turkey Stuffing - Ingredients:

• 18 tablespoons butter
• 4 cups chopped onion (about 3 medium onions)
• 2 1/2 cups chopped celery (about 6 ribs)
• 2 pounds good-quality sliced white sandwich bread
• 1 3/4 cups homemade chicken broth (or 14-ounce can)
• 2 to 2-1/2 tablespoons chopped fresh sage or 2 to 2-1/2 teaspoons dried sage
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Increase the heat to high and add the onion. Sauté about 10 minutes, stirring periodically, until onions just start to turn brown. Lower the heat, if needed, to prevent burning. Scrape the onions into a large mixing bowl. Put another 2 tablespoons of the butter in the pan, add the celery and cook, stirring periodically, until it just starts to turn brown. Add to the onions.

Meanwhile, put the chicken broth in a small bowl. Lightly dip slices of bread into the broth. Squeeze out the excess moisture, then crumble the bread into the large mixing bowl with the cooked celery and onion. Season with the sage, parsley, salt and pepper, and toss well. Taste and adjust seasoning.

Place the pan used for cooking the celery and onions back over medium-high heat. Add half of the remaining butter. When the butter stops sizzling, add half of the stuffing. Cook, turning every few minutes with a spatula, until the bread stuffing is lightly toasted. Lower the heat if needed to prevent burning. Remove to a bowl, and then repeat with the second batch. Allow stuffing to cool.

Stuff the turkey or bake stuffing in a buttered casserole.