Poultry Stuffing

Poultry Stuffing                                                                    From: Mom Seibert

6 c. soft bread crumbs                                              1 tsp. poultry seasoning (Bells)

¾  tsp. salt                                                                2 Tbsp. parsley (dried or fresh)

¾ tsp. parsley                                                          ¼ c. shortening

1/8 tsp. pepper                                                        ¼ c. minced onion (or dehydrated)

½ tsp. sage                                                              2 Tbsp. butter or marg.

¼ tsp. thyme                                                            ½ c. water

                Combine bread crumbs, salt, pepper, sage, thyme, poultry seasoning,

and onion.  Mix thoroughly.  Melt shortening in lg. skillet on high.  Saute 2

mins.  Add bread crumb mixture and saute until lightly brown.  Melt the butter

in boiling water, pour over browned crumbs, tossing lightly.  (For stuffing a 15 lb.

turkey, make 4 times the recipe.  For 25-30 lb. turkey, 8 times recipe.)

Mom’s notes:  Brown the stuffing, dividing it into portions that fit in the skillet. 

After each portion is browned, put all of it in a large bowl, then pour water and butter

over it. Use a lg. spoon to fill turkey neck cavity, then put a metal skewer through the skin

to hold it closed.  Turn the turkey over and fill the abdominal cavity. 

Cooking times:  23 lb. turkey-- about four hrs. @ 325 degrees in convection oven.

After it is browned, cover with foil to keep it from over browning and drying out.