---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SAGE DRESSING
  Categories: Poultry
       Yield: 1 servings
  
       1 c  Butter; melted
       3 c  Chopped onions
       3 c  Minced celery
      16 sl White bread, dried
            - broken into small pieces
       6 tb Minced fresh sage; -=OR=-
       3 tb -Dried sage leaves
       1 c  Minced fresh parsley
       2 ts Salt; or to taste
       1 ts Freshly ground black pepper
            - or to taste
       2 c  Broth; or less
            -(turkey, giblet or chicken)
  
   PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add
   onions and celery and cook, stirring often, over
   moderate heat until vegetables are soft but not
   browned. In large bowl, combine dried bread, sage,
   parsley and salt and pepper. Add onion and celery
   mixture and remaining melted butter. Toss until well
   mixed (using your hands works best for mixing). Add
   broth slowly, a little at a time, while tossing
   mixture to moisten thoroughly. Take care to add only
   enough liquid to moisten or stuffing will become
   sodden. To test stuffing in order to see if seasonings
   are correct, melt a little butter in small skillet.
   Add rounded tablespoon of stuffing to skillet and stir
   until lightly golden. If it needs a more lively
   flavor, add more sage, onions or celery. Makes Enough
   for 16-Pound Turkey
  
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