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:

1. Remove the stuff inside the turkey – neck, heart, liver, etc.
2. Remove the wings.
3. Place 3 onions, celery tops, 1/2 Tab garlic salt, gizzards, hearts, etc, necks, 2nd and 3rd wing joints in a large pot.
4. Fill the pan  with water to cover.
5. Simmer for several hours.
6. Strain broth.
7. Reserve liver, heart etc for giblet gravy if you must.

Dressing Directions:

1. Dice the celery and  onions.
2. Saute until soft in margarine and bacon grease.
3. Mix milk and beaten eggs.
4. In a large, really large, bowl (or the kitchen sink) mix  dried bread, garlic salt, poultry seasoning, caraway seeds, salt and pepper.
5. With a large spoon (or your hands) add the milk/egg mixture.
6. 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.)
7. Rinse the inside of the turkeys thoroughly.
8. Rub the inside and outside with butter/bacon grease.
9. Grease a 12 cup casserole with bacon grease.
10. Stuff the birds with dressing, taking care not to over stuff.
11. Place remaining dressing in casserole.
12. Place wings on top of casserole.
13. Grease roasting pans with bacon grease.
14. Place turkeys in pans.
15. Cover with old (clean) t-shirt soaked in bacon grease.
16. Cook 3 1/2 -4 hours.
17. Let rest 30 – 60 minutes before carving.

Serves:  2 turkeys (22 lbs each) plus 12 cups.  Serves 40 people.

Source:  Many years of experience.