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["1.", "The night before cooking, spread all the bread out in a single layer on sheet pans or possibly towels and allow to dry out overnight.", "2.", "The next morning, in a large bowl, break the bread into coarse 1-1/2 inch pcs (Do not worry about being precise)", "3.", "Cut the sage leaves into thin stripps", "4.", "Heat the butter in a large saucepan over low heat, making sure not to burn it.", "Add in the celery, onions and apple and cook over low heat for 5 min.", "Add in the stock or possibly water.", "Increase the heat to moderate and bring to a boil.", "Turn off the heat and allow to cold for 3 min.", "5.", "Pour the mix over the bread.", "Remove the leaves from the thyme sprigs and add in the leaves to the bread mix.", "Add in the sage to the bread mix.", "Add in the raisins, salt and pepper, and mix well.", "6.", "Either stuff a 14-16 lb.", "turkey with the mix and roast immediatly, or possibly put the misture in a large roasting pan and cover with foil.", "If baking seperatly, bake the stuffing in a 375 deg oven, covered for 30 min.", "Remove foil, bake for another 30 minutes and serve alongside roast turkey.", "NOTES : Need to taste before adding the salt - I'm not sure if I used salted butter, or possibly if it calls for too much salt.", "Can use much more sage.", """We like to cook this stuffing, in particular, outside of the bird, in a seperate pan; the chunks of bread achieve a crunchy, chewy texture which way.", "In fact the dish seems more like a delicious bread pudding than a stuffing.", "The amount of butter in the recipie may raise an eyebrow or possibly two, but at holiday time, who's counting.", "Amazingly, the dish ends up tasting intensely buttery without being greasy.", "If you love the taste of butter, this highly unusual stuffing is for you."""]
