Thanksgiving is never a small at our house – 15 to 20 “chosen family”. And you have to have leftovers!
Ingredients:
- 6 1/2 lbs dry bread cubes (4# fresh bread = 3# dried)
- 7 onions
- 3 bunches celery
- 3/4 lb margarine
- 6 eggs
- 1 qt milk
- 2 Tab garlic salt
- 6 Tab mold (poultry seasoning)
- 1 1/2 Tab bugs (caraway seeds)
- salt and pepper to taste
- bacon grease
- 4 c broth – approximately. (The dryness of the bread will determine the amount of broth.)
Broth Directions:
- Remove the stuff inside the turkey – neck, heart, liver, etc.
- Remove the wings.
- Place 3 onions, celery tops, 1/2 Tab garlic salt, gizzards, hearts, etc, necks, 2nd and 3rd wing joints in a large pot.
- Fill the pan with water to cover.
- Simmer for several hours.
- Strain broth.
- Reserve liver, heart etc for giblet gravy if you must.
Dressing Directions:
- Dice the celery and onions.
- Saute until soft in margarine and bacon grease.
- Mix milk and beaten eggs.
- In a large, really large, bowl (or the kitchen sink) mix dried bread, garlic salt, poultry seasoning, caraway seeds, salt and pepper.
- With a large spoon (or your hands) add the milk/egg mixture.
- Add enough broth to make a moist mess. Dressing should be slightly moist on the outside of cube but crispy on the inside.(Save remaining broth for gravy.)
- Rinse the inside of the turkeys thoroughly.
- Rub the inside and outside with butter/bacon grease.
- Grease a 12 cup casserole with bacon grease.
- Stuff the birds with dressing, taking care not to over stuff.
- Place remaining dressing in casserole.
- Place wings on top of casserole.
- Grease roasting pans with bacon grease.
- Place turkeys in pans.
- Cover with old (clean) t-shirt soaked in bacon grease.
- Cook 3 1/2 -4 hours.
- Let rest 30 – 60 minutes before carving.
Serves: 2 turkeys (22 lbs each) plus 12 cups. Serves 40 people.
Source: Many years of experience.