Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Long loaf fresh bread,
-or two regular size loaves
1 Large onion
1 lb Bacon, diced and cooked
4 To 5 stalks celery, diced
3 To 4 eggs
1/4 c Soft butter (not margarine)
Water to moisten
Poultry seasoning to taste
1/4 ts Sweet basil
2 tb Dried of fresh chopped
-parsley
1 t Garlic powder
1/8 ts Cayenne
1/8 ts Oregano
Black pepper to taste
Break up bread into bite sized chunks into large bowl.
Diced and cook bacon until not quite crisp, saving
bacon grease. Chop onion and celery and add to
stuffing mixture. Add bacon and pour grease over top
of mixture. Add eggs, spices, butter and mix together.
Use a bit of warm water as needed in order to bind the
mixture together until it holds its own shape.
Rinse turkey and salt the inside. Loosely pack the
inside of turkey with stuffing. Dry off the outside of
the turkey by blotting it with paper towels. Use
additional butter to lightly coat the outside and top
of bird, lightly salt and pepper, and then cook
according to directions. (20 per lb)
If you are lucky enough to have stuffing left over,
shape into balls to place beside the turkey when it
has about 1-1/2 hours left to bake.
Origin: Adapted from my Mom's recipe. (Shirley
Whittaker) Shared by: Sharon Stevens
