Old Fashioned Stuffing for Turkey

(from page 246 of my cookbook)

I first made this recipe on my daughter Melanie's birthday March 18, 1973.  She was one year old then.  If you have a 20-pound turkey, double the recipe.  Do not stuff the turkey until you are ready to cook it.  I really like the colorful addition of carrots in this recipe.  I always use fresh sandwich bread for the stuffing.  I always pack my stuffing in tight.  It turns out more compact than other recipes, but I like it that way.

8 cups fresh bread cubes
4 tablespoons butter
1 1/2 cups carrots, diced
1/2 cup onion, diced
1/2 cup celery, sliced
1 1/2 cups milk
1/3 cup minced parsley
1 1/2 teaspoon ground sage
1 1/2 teaspoons salt
dash black pepper

Place bread cubes in a large mixing bowl.  In a large frying pan over medium heat, melt butter and saute the carrots, onion, and celery until tender.  Add to bread cubes along with the milk, parsley, sage, salt, and black pepper.  Mix well.  This recipe will stuff a 12- to 15-pound turkey.  Make a double batch for a larger bird.