Aaahh, the perennial favorite, called dressing or stuffing, it seems no Thanksgiving is complete without it.  Here is my recipe for a very easy, yet always delicious stuffing. This recipe typically is enough to stuff a 16-18lb. bird.  If I have extra, I place it in a small casserole dish and bake alongside the turkey and pour some of the basting juices over the extra stuffing as well.  Serve at the table, or better yet, save for the next day with the turkey leftovers!

One 12 oz. bag seasoned bread cubes

1 medium onion, chopped

1 tbsp chopped garlic

1 small can of chopped water chestnuts, drained

1/2 medium stalk of celery – peel 2 or 3 of the larger outside stalks off.  Chop from the top down so as to get the ‘greens’. Chop half-way down the entire bunch into about 1/2 inch thick pieces

1 stick butter

2 1/2 Cups chicken broth

1/2 Cup chopped fresh sage leaves

salt and pepper to taste

In a large pot, saute the onion, garlic, water chestnuts and celery in the butter until tender.  Add the sage leaves and continue to cook.  Stir in the chicken broth and allow to come to a low boil, stir in the entire package of bread cubes.  Remove from heat.  Add salt and pepper to taste.