Saute a bunch of chopped onions in butter in a large stockpot. Maybe 3/8 lb butter if you are stuffing a great big turkey. You don’t want them wilted, just to lose their crispness a bit. Add in a bunch of chopped celery at the end. We’re talking maybe 2 cups onion, 1 1/2 c celery. Take stale bread you have been saving for several days for this purpose and tear it up into the pot till you have maybe six quarts total in volume.

Now comes the artful part. Add in chopped dry thyme and sage by the fingersful till it starts to “taste like stuffing”. you’ll probably end up with a tablespoon of each. Salt carefully because the bread already has salt in it. Now mix in warm chicken or turkey stock till it is not quite as moist as you want it. Add a bit of ground pepper. You now have stuffing that is ready for the bird. Stuff the bird then add a bit more liquid to the extra that won’t fit and cook next to the bird for the last hour of oven time till it gets nice and crispy on the top.

This is good on Thanksgiving day, even better the following day when served as leftovers, warmed with gravy, alongside a sandwich with turkey breast, Durkee’s dressing and cranberry sauce..