Rebecca asked for this recipe, so I will post it since Thanksgiving is coming soon. This recipe is from Williams Sonoma. One year at Thanksgiving, my Dad put raisins in the stuffing. After everyone had eaten their Thanksgiving dinner, each person had left a pile of raisins on his/her plate. So, the moral of this story is don't add raisins to your stuffing.
Fresh Sage Stuffing
1 stick butter
1 1/2 cup finely chopped onion
1 1/2 cups finely chopped celery
8 cups dry bread cubes
3 T. finely chopped fresh sage
1/2 cup finely chopped flat-leaf parsley
1 t. salt plus more if needed
1 t. pepper
1/2 - 1 cup turkey or chicken broth
In fry pan over med. heat, melt 2 T. of butter. Add onion and celery and cook, stirring often until soft, but not brown 6-8 minutes. Melt remaining 6 T. butter separately. IN a large bowl combine bread cubes, sage, parley, salt and pepper. Add the onion and celery and melted butter, toss to combine. Slowly add the broth, just enough to moisten it, do not get too much or it will be soggy. Add more seasonings at this point if more is needed. At this point you can either stuff the turkey or bake it alone. I usually bake it in the oven at 350 for about 20-30 minutes or until heated all the way through. Makes 9 cups.