Oldtime dressing

1 unknown

Ingredients

Quantity Ingredient
10 cups Breadcrumbs, stale dry; (mostly cornbread mixed with a few stale biscuits and toast)
Water; cold, or stock to moisten
1 large Onion; finely minced
1 cup Celery; pre-cooked, finely minced
½ cup Butter; or melted turkey fat
½ teaspoon Pepper
Salt; to taste
½ teaspoon Sage; or more if desired
2 Eggs; raw
Stock
24 Oysters; opt.

Directions

Sprinkle crumbs with cold water or stock and let stand 30 minutes to 1 hour to fluff. Saute onion and celery in butter. Combine all ingredients, adding stock last and using just enough to moisten sufficiently so that a few crumbs pressed between fingers will hold together. Stuff lightly into turkey.

To make oyster stuffing, add 2 dozen oysters with a little of their liquid to the above recipe.

Yield: enough for a 10 to 12 pound turkey.

SOURCE: Southern Living Magazine, November 1972.

Typos by Nancy Coleman.

Submitted By GAIL SHIPP On 11-04-95

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