Grandma Lola's Turkey and Dressing

Turkey and Dressing

1 large, thawed turkey

WASH IN COLD WATER   

Cut off tail

Cook all giblets and tail for stock in gravy for a long time with chicken bouillon

Melt butter to brush on turkey

Butter pan

Salt inside and out

Sprinkle bottom of pan with salt

Butter back of turkey and under wings

Place tin foil over turkey

2 loaves of bread (broken the night before)

5 onions (small)

1 stock of celery (chopped and par boiled in bouillon and cube of butter)

Butter

Grind or chop the onions (could brown the onions)

1 T. poultry seasoning

1 T. sage (add sage first)

Salt

Cook turkey until there is about 2 hours left.  Take out and put dressing under the turkey.  Put turkey back in and stir every 45 minutes or so.

WATCH

Make gravy with some drippings and with sauce from giblets

(Another recipe for Dressing)

Jan’s ‘In the Bird’ Stuffing

Enough for a 12 lb. Turkey

Divide in half for smaller Turkey or Chicken

Ingredients:

1 cup melted butter

1 1/2 cups diced onion

3 cups diced celery

9 cups white bread cubes slightly slightly dried

3 tsp. salt

3 tsp. rubbed sage

2 tsp. thyme

1 tsp. summer savory

1 tsp. poultry seasoning

1 tsp. pepper

Turkey broth

Place bread cubes in large bowl. Add onion, celery and spices and stir to mix. Stir thoroughly to mix. Add broth (Can be stuffed into Turkey or Chicken just before roasting).

In the morning mix your stuffing dry ingredients following any recipe and place in a slow cooker on medium or low (depending on how soon you need it). Now add broth from the turkey and let cook throughout the day. If you like dryer stuffing use less broth and if you like moist stuffing add more.

* note - any leftover broth is great when added to the gravy so I can it all.