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Instructions
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Dad’s Turkey Dressing
A traditional Thanksgiving , Christmas, New Years and Jeff’s Birthday meal
Ingredients: for a large 24 lb- turkey and extra dressing in a casserole dish
3 onions diced – sauté until limp in a stick of oleo
2 medium stalks of celery diced – sauté as above in stick of oleo
1 – 2 cans diced black olives
3 packages of Jiffy corn bread cooked.
This gets cut in ½ inch squares and put in last. It should not crumble much
1 package of store bought bread seasoned dressing. Do not use corn bread.
4 eggs, beaten
4 – 5 chicken bullion crumbled up
2 Teaspoons of sage
24 pound Turkey
Directions for Dressing:
Mix together all ingredients except CORNBREAD and eggs.
Slowly fold in eggs.
Even more slowly fold in diced CORNBREAD.
Pack dressing in cavities as explained.
Put remaining dressing in a casserole dish and add a half cup of chicken bullion liquid or juice from cooked turkey.
Bake until well cooked 20 minutes @ 375 degrees F.
Directions on cooking the turkey.
Wash and dry turkey – remove giblets.
Put the neck, tail, and two joints of both wings in crock pot and cook it for gravy juice.
Throw away the liver, heart and gizzard if they bother you.
With your hand stretch the craw area so it can hold more dressing.
Stuff and secure with pins.
Salt the inside of the large cavity.
Stuff the large cavity, cover with a bread heel and secure with pings.
Cook in a covered cooking pan and using a thermometer cook until done (350o).
Uncover and continue to cook and baste until turkey is golden brown.
Approx. 60 minutes.
Let set ½ hour before carving.