Mo's Turkey Stuffing

I can't imagine Thanksgiving without this stuffing. Mo got this recipe from her lifelong friend Ruthie Kern (Aunt Ruthie). My understanding is that this recipe came from Aunt Ruthie's great-grandmother, Grandma Colegrove. It's simple, but a keeper.

Turkey Stuffing

Single Batch (enough for small turkey):

1 loaf fresh Bread
1 sleeve Saltine Crackers
1 medium Onion (Vidalia or Sweet)
2 cups Milk
2 sticks Margarine (I use butter)
Sage (to taste)
2 Eggs

Double Batch (enough for a large turkey):

1 3/4 loaves fresh Bread
2 sleeves Saltine Crackers
1 large Onion (Vidalia or Sweet)
3 cups Milk
2 1/2 sticks Margarine (or butter)
Sage (to taste)
3 Eggs

In a medium size saucepan, heat milk and margarine over low heat until margarine is melted and milk is hot (but not boiling.)

Meanwhile, cube bread (using an electric knife makes the job fast and easy) and place in very large bowl. Crumble crackers and pour over bread cubes. Chop onion and mix with bread and crackers. When milk and margarine are ready, pour over bread mixture and let stand for 5 minutes. Add sage to taste.

Beat eggs until fluffy and fold in. If mixture is too soupy, add more crackers. If mixture is too dry, add another egg. Salt and pepper to taste.

Stuff turkey. If baking stuffing separately, place in greased casserole and cover. Bake at 325 for about one hour.