Turkey Stuffing (from Lottie Kreig)
For a very large 16-20 pound turkey) use 2 loaves
bread. For ordinary turkey you will need
½ - 1 loaf of sliced white bread
Cut off crusts and dry bread in the oven (do not
brown). Break into small pieces (~ 1 cm
per side). Add
½ c melted butter
1 t salt
1 T thyme
1 T sage
1 ½ c celery (diced fine)
1 c onion (also diced fine)
Can stuff into turkey (best) or cook excess in a bread pan. To keep it from drying out you can
cover it with foil or spray it with stock while cooking.
This page is copyright 2006, Laura Giletti
Last revised: May 2006