Best dressing ever….old family recipe….

Ingredients:

3 Loaves sandwich bread (spread to dry for several days)

3 sticks butter (melted)

2 cups minced onion

2 cups thinly sliced celery

3 Lbs. Giblets

6 tbsp. Parsley

6 Eggs (whisked)

Salt & Pepper to taste

Directions:

Can be mixed a couple of days ahead of time. The flavors blend better that way.

While the bread is drying, mince the onion and slice the celery and put together in covered-dish, refrigerate. Cook giblets with celery tops and one med. onion with salt and pepper several hours in enough water to make a good amount of broth for dressing and gravy.  Once the giblets are done, refrigerate, discard celery and onion and save broth in refrigerator. Next day, chop the giblets and mix with the onion and celery in the frig.

After 2-3 days of the bread drying, bring out the giblet mixture to get warmed up along with several cups of the broth. Melt the butter. Whisk the eggs. Get out the parsley, salt and pepper. 3 slices at a time, soak the bread in warm water in one side on the sink, place in roasting pan. Next add the giblet mixture, eggs and parsley. Then add the butter and broth. Now dig your hands in there and mix to your heart’s content. Add salt and pepper as you go, and sample occasionally to make sure it’s not too salty or too peppery. It should be relatively sloppy. It will set up do to all those eggs.

The day before our feast  I remove the neck and giblets from the turkey and boil, once again with onion, celery salt and pepper.  This way I can add these few remaining meats to the dressing before roasting.  The extra broth can be added to the original for gravy.

The day of the feast  I stuff both ends of the turkey after salting and truss up. I melt a stick of butter and baste turkey before placing in oven.  Always roast turkey in a covered roaster breast side down on a roasting rack. Never a dry turkey! Place in a 300 degree oven. The remaining dressing I cook in my electric roaster. I place the disposable roaster full of dressing in the electric  roaster and fill the bottom with water. Cook at 225-250 degrees, refilling water as needed. This ensures that the dressing will stay nice and moist.

4-5 hours is sufficient for the turkey and the dressing to be done. I usually baste my turkey a couple once or twice while roasting. Lots of delicious crispy skin….Yumm!!