2 loaves of sliced white bread
3 stalks celery
2 apples (Jonagold)
2 tablespoons sage
2 teaspoons salt
If the bread is not slightly dry, place slices on a rack in the oven at a low heat (200° F.) and dry with the oven door slightly open while you prepare the other dressing ingredients.
Remove the giblets and neck from inside the turkey. Put them in a pan with about 6 cups of water, bring to boil and simmer while you prepare the rest of the dressing.
Chop the onions and celery. Pour a little oil in a frying pan and sautee the onions and celery until the onions are translucent. Set aside.
The bread should be dry but not crisp by now. Cut the bread slices into 1 inch pieces and put in a large bowl. Mix in the onions and celery. Remove core, stem and blossom ends from the apples, chop into 1/2 inch pieces and add to the bread mixture. Add crushed sage, salt and white pepper. Mix well.
Remove the giblets from the pan of water and chop. Add these to the bread mixture. Add 2 beaten eggs and mix well. Add the giblet stock gradually, mixing it in, until the bread is moist but not wet.
Put the dressing in the turkey, fasten the openings together and roast.