Turkey Dressing – Single Turkey Size

This is a scaled down version of my family recipe.  Measurements may drift if necessary.

Ingredients:

• 2 1/8 lbs Dry Bread (20 cups) — cubed  (4# fresh=3# dried)
• 2 ¼ Onions — diced
• 1 bunch Celery — diced
• 1 stick butter/margarine
• 2 Eggs
• 1 1/3 cups Milk
• 2 teaspoons Garlic Salt
• 2 tablespoons Poultry Seasoning
• ½ tablespoon Caraway Seeds
• salt and pepper
• bacon fat
• turkey parts
• 1 ½ cups Broth, (approximately) — recipe below

Broth Directions:

1. Remove the stuff inside the turkey – neck, heart, liver, etc.
2. Remove the wings.
3. Place 1 onion, celery tops, 1 tsp garlic salt, gizzards, hearts, etc, necks, 2nd and 3rd wing joints in a large pot.
4. Fill the pan  with 8 cups water.
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.
7. Reserve remaining broth, wings,  inners for gravy and cooking extra dressing.
8. Rinse the inside of the turkeys thoroughly.
9. Rub the inside and outside with butter/bacon grease.
10. Grease a 6 cup casserole with bacon grease.
11. Stuff the birds with dressing, taking care not to over stuff.
12. Place remaining dressing in casserole.
13. Place wings on top of casserole.
14. Grease roasting pans with bacon grease.
15. Place turkeys in pans.
16. Cover with old (clean) t-shirt soaked in bacon grease.
17. Cook 3 1/2 -4 hours. 165°
18. Let rest 30 minutes before carving.

Serves:  20 people more or less.

Source:  Many years of experience.