Turkey Dressing

Dry one or two loaves of white bread and crumble.

Boil 3 cups of water with a couple of chicken bouillon cubes. Set aside.

In frying pan, slowly sauté:
1 stick of margarine
3 or 4 stalks of celery, finely chopped
1 large onion, finely chopped
salt and pepper to taste
sprinkle of Worcestershire sauce

Pour about 1 cup of boiling water over breadcrumbs and mix well. Add the sautéed mixture to bread and mix well. Add more water as needed so it won’t be too dry, but not soaking wet either. Sprinkle about 2 tbsp of sage and mix well. Stir in about 1 cup of raisins.

Stuff the turkey’s front and back cavities just before putting it in the oven. Remove the stuffing from the turkey as soon as the turkey is done.

Last Modified 07:05:04 12 December 2025 UTC