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2 to 3 large Bermuda onions
1 1/2 tablespoons butter
8 cups dried, unseasoned bread cubes
1 1/2 cups currants
1 cup walnuts, chopped
2 teaspoons sage
Salt, to taste
Pepper, to taste
Saut� onions in butter until tender, then blend into other ingredients. Season
to taste and fill the turkey's stomach and neck cavities. The remainder can
be placed in a 375 degree F oven and crisped for 15 minutes before the turkey
is ready to come out of the oven, then mixed with the stuffing from the cavity
and baked for another 15 minutes.
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