Apologies for the terrible picture (it looked even worse blown up to full size) -- in the rush of cooking all the Thanksgiving foods, I didn't take the time to get good pictures of everything. This is the only photo I have of the finished product, and was cropped down from a photo of the whole spread.
Which was amazing.
This stuffing is pretty basic-- very simple, just a few ingredients, but also very tasty.
Hint: The secret to really good stuffing, like so many other things is to use a lot of butter. In this case, an entire stick.
Adapted from the Better Homes and Gardens New Cook Book.
3-4 stalks celery, chopped
1-2 large onions, chopped
1 stick butter
several sprigs of fresh sage (1/4 c.)
12 c. dry bread cubes (this seems to be about two of these loaves, or about 16 slices of bread)
1 c. chicken or vegetable broth
salt and pepper to taste
1. Melt butter over low heat in a large skillet. Stir in celery and onion; cook until tender (don't let it brown!). Stir in sage. Add some salt and pepper.
2. Drizzle mixture over bread cubes in a large bowl. Probably the biggest one you have; you still may need to split this up into two batches to be able to mix it up. Drizzle in enough broth to just moisten; you'll need much less if you're planning to actually stuff the stuffing into a bird.
3. Bake the stuffing in a 325 oven for 30-45 minutes (or a hotter oven for less time, of course-- makes the top crunchy), until heated through. I usually opt for the lesser time, since I bake it while the turkey is resting and I'm making gravy.
Oh, and you want to see the whole spread? Here:
Full disclosure: I didn't make all of it; friends brought the mashed potatoes, challah, sweet potatoes, and green bean casserole. And there was WAY more food off to the right on a server.