"This is the traditional "Ryan" turkey stuffing from Mom"
white sandwich loaf bread
( or two)
5 -6 stalks
( per loaf)
( one med or large per loaf)
salt and pepper
Saute celery and onion in butter to soften. Cut or rip up bread into chunks. (Save a crust) Dry bread overnight or dry in the oven. Mix salt and pepper, parsley (Mom always used dried - use fresh if you have it), sage (1 tsp to start), bread, celery and onion. Add eggs. Mix. Add a bit of milk if you need more moisture to mix. Should hold its consistency but a be a bit yet on the dry side.
Stuff bird - cover opening with crust. Do NOT pack in the bird. Stuffing will expand some.