1 pkg. celery , chopped
1 large yellow onion, chopped
5 loaves of bread ( You can omit 2 loaves and add cornbread also)
salt & pepper to taste
1 TBSP sage
3 sticks of butter (fat free version I use homemade broth)
gibblets (from turkey)
pot of water
Night before.. lay bread out on covered cookie sheets or any other big pan to dry
I boil gibblets in a large pot of water. If I wanted the broth defatted I place it in the frig and when cool skim off the grease.
Place one stick of butter or 2 C broth in deep skillet until melted or warm; add celery
Crumble up dried bread into large pot; When the celery is tender place all of skillet ingredients on top of bread crumbs; repeat with onion. Salt and pepper bread crumbs and add sage. Pour 3 C hot broth into bread crumbs and start to combine. You are looking for a batter consistancy; so keep adding broth until crumbs absorbe all liquid and after mixing look like a heavy batter. Butter large casserole dish and place batter into dish. The batter should be very thick. Bake in 350 oven for about 1 hour. Dressing is done when placing the end of a wooden spoon down the middle comes out clean.