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STUFFING FOR A 20 LB TURKEY  

Catherine Regan Washek

Use a very large bowl to prepare your stuffing or a large pan

Put the dry bread (use 2 loaves of Italian bread) in the pan.  Tear into about 3 inch pieces.  As you work with your stuffing the bread will absorb the liquids and grow.

Add about 1 cup of whole milk to the bread…Just pour the milk over all the bread and leave it to absorb at this stage…

Season with salt and pepper  (Use about 2 teaspoons of salt and ½ tsp. of pepper)

You can add some white wine to this (about ½ cup) and this gives it essence)  I like to use sake.

Add  4 large eggs

Add about 4 tablespoons of Bell’s seasonings.  You really have to taste test this amount and add sparingly

Add 1 can (drained)  of sliced black olives

Get your frying pan out and start sautéing: 

Use  2 sticks of butter to sauté

2 large onions chopped fine

4 stalks of celery chop the same size as onions

Cook slowly and watch this as it becomes translucent and then add

Finely minced giblets (cut these just a tad smaller than the vegetables so your guests will not know the meat is in the stuffing.)  OR, USE 1# WHITE GROUND TURKEY

Now, mix all the ingredients you have with your bread. Get all those seasonings merged. Mix thoroughly.

Pour the butter, celery and giblets over the bread.

Mix thoroughly and put into the turkey (or chicken)

I use an end piece of sliced bread to cover the opening so stuffing will be moist.