1 1/2 dozen hot dog (or hamburger) rolls
1 cup butter
3 medium onion, chopped
3 cups celery with tops, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 to 3 tablespoons leaf sage, crumbled
2 chicken bouillon cubes
2 cups boiling water
2 eggs

Mondale leaves the rolls out overnight. He says you can also dry them out in a very low oven.

Crumble rolls in a large bowl. Melt butter and saute onions and celery for 15 minutes. Add to crumbled bread with salt, pepper, and sage.

Add bouillon cubes to boiling water and stir until dissolved. Beat the eggs lightly and stir into the bread dressing. Add enough bouillon to make the stuffing moist. Stuff turkey lightly. Spoon extra into a buttered casserole dish. Drizzle extra bouillon over top and bake with turkey during the last 1/2 hour of roasting. Makes 12 cups.