Prep 20 mins
Cook 12 mins
I got this recipe years ago from the ladies at St Mary's Catholic Church in Barnesville, MD. We were cooking turkeys for a community Thanksgiving dinner and they wanted a consistent tasting dressing. The only change I have made to it is to add the 3 whole eggs. The recipe is for a 20-25 pound turkey, but if you make one third of the recipe, it makes more than enough for a 12-15 pound bird. You'll never use another recipe after this one. I've also baked it outside the bird in a greased casserole at 350 degrees for about 1-1 1/2 hours. Depending on how moist you like your stuffing, I often add 2- 2 1/2 cups of chicken broth to the bread - but this was not in the original recipe.
- 3 loaves white bread, torn up
- 3 cups butter or 3 cups margarine
- 8 stalks celery, chopped
- 4 medium white onions, chopped
- 1 tablespoon poultry seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 whole eggs, beaten (optional)
- Tear up, or cut the bread into small pieces.
- Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
- Pour over bread.
- If desired, add the beaten eggs and toss until incorporated.
- Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.
This is a good basic recipe. I cut the recipe down to make a third and baked it in a casserole. I stirred it after 20 minutes and it seemed too dry, so I did stir in about 3/4 cup chicken broth. It turned out moist but not mushy, The sauteed vegetables gave it a good flavor, and my guests all said 5 stars. Thanks for sharing BakerNurse. Made and enjoyed for PAC Spring '09.