1. Melt margarine in large skillet.
  2. Add Onion and celery; cook until tender.
  3. Add to bread cubes.
  4. Add sage, salt and pepper.
  5. Moisten with broth as desired, depending on preference for dry or moist dressing.
  6. Beat egg whites lightly with a fork; stir into dressing.
  7. Use as stuffing for Turkey, or bake, covered in a 1 quart casserole for 30 minutes.
  8. Variations: Saute ½ cup fresh, sliced Mushrooms with celery and onions.
  9. =====For Roast Turkey=====
  10. Buy a fresh or frozen unbasted Turkey.
  11. To get the moist white meat of the basted variety, roast the Turkey breast side down.
  12. Place a meat rack in a roasting pan, place dressed bird, breast side down on the rack.
  13. Roast in you usual manner.
  14. Turn the Turkey breast side up during the last 30 minutes to brown.
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