Turkey & Stuffing
yield: Thanksgiving Turkey, 16 cups of dressing
- 1 cup Onion, minced
- 1 quart Celery, diced
- 1 cup Oleo
- 1 tbsp Salt
- 1/2 tsp Pepper
- 2 tsp Poultry Seasoning
- 4 quarts Bread Cubes, firmly packed (2 - 4 day old bread)
- 1 1/2 cup Broth or Water
- 1 Turkey, ready to cook
Cook onion and celery in butter until onion is soft but not brown.
Blend seasoning with Bread. Add onion, celery and fat. Toss ingredients together.
Pour broth or water over dressing, toss ingredients lightly to blend well. If desired add more seasoning.
The receipe yields approximately 16 cups of dressing, allow 1 cup per pound.
Rub body cavity with Salt. Place dressing loosly in neck and body cavity of bird.
Truss. Pleace bird in roasting pan, brush skin with butter and place over in position.
| Pounds | Oven Temp | Cooking Time |
|---|---|---|
| 4-8 | 325 | 3 3/4 - 4 hrs |
| 8-12 | 325 | 4 - 4 1/2 hrs |
| 12-16 | 325 | 4 1/2 - 5 hrs |
| 16-20 | 300 | 5 - 6 1/2 hrs |
| 20-24 | 300 | 6 1/2 - 8 hrs |
