Bread Stuffing

2 pounds white bread, broken into small pieces
2 cups hot water
1 cup butter or margarine, melted
2 cups chopped onion
2 eggs, beaten lightly
2 tablespoons Shaker Sage, crushed
Salt and pepper to taste


Pour water and melted butter over bread. Allow bread to soften. Saute onions over low heat until just tender, do not overcook. Add eggs, onions, and seasonings to bread. Mix thoroughly. Taste, or better still, have others around you taste, as it makes it interesting to add whatever bit of seasonings others may like. In addition to the sage, I like to add approximately 1 teaspoon of Bell's Seasoning.


Thoroughly wash the bird. Dry interior with paper towels. Thoroughly rub interior with mixture of butter and sage. Rub all over bird, giving special heed to wing areas. Roast at 300º for the recommended time for the bird.

Because we eat very little white bread, we use whole wheat almost exclusively. I usually have a bag in the refrigerator in which I save all the odds and ends of white rolls, sandwich bread, and toast from white breads. A few days before I intend to stuff a turkey or chicken, we make white bread which we keep in the refrigerator.