Roasted Turkey

1 20-21 pound turkey
1 c. butter
2 c. white wine
2 tsp, dried sage
2 tsp. kosher salt
Fresh cracked pepper

My Mom’s Dressing

1 16 oz. bag Pepperidge Farm stuffing crumbs
2 c. chicken broth or water
3/4 cup butter
5 c. onions, chopped
2 tsp. dried sage

Melt butter in a large sauté pan. Add chopped onion and sauté o high until golden brown and tender, about 6-8 min. Add 2 c. water, cover, reduce heat to low and simmer for 15-20 minutes. Add salt, pepper, and remove from heat to cool. Place stuffing crumbs and sage in a large bowl. Add onion mixture a little at a time and toss to moisten. Continue adding the liquid until desired moistness is achieved. Stuff loosely into turkey cavity, just before cooking the turkey, Remove to a serving dish shortly after turkey is cooked. If not cooking in the turkey, you might want to add a little more liquid and place in a baking dish and bake at 325 for about 25-30 min.