Bread Stuffing Ingredients: 1 cup butter or margarine 3/4 cups finely minced onion 12 cups white bread cubes (about 2/3 of a loaf) 2 teaspoons salt 1 teaspoon black pepper 1 tablespoon rubbed sage Directions: Melt butter in large heavy skillet. Add onion and cook until yellow, stirring occasionally. Stir in some of the bread cubes. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix in remaining ingredients (it is best to sprinkle the salt over lightly while stirring). Cool and place stuffing in bird when ready to bake. Stuffing Hints: Mix dressing ahead of time and chill. Pack stuffing loosely into bird. Any extra stuffing, add a little hot water to moisten and wrap in foil. Bake extra stuffing separately the last 30 to 45 minutes of roasting time. Gravy 1/2 cup flour 1 1/2 cups water Place in shaker and mix till smooth. (you won't need all of this, but you don't want to run out) Pour meat drippings in pan. Add flour mixture gradually to drippings, stirring continually. Add water. The gravy will thicken as it slowly boils. Season to taste with salt and pepper. Cook about 15 to 30 minutes. You might want to add a teaspoon or so of Kitchen Bouquet for a darker brown gravy.