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Instructions |
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3 Large loaves of bread will feed 10 to 15 people.
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Put approximately 2 C of water in a sauce pan and put the butter in
the water and bring it to a boil. Cut up the bread into bite sized
pieces. Put the bread in a big bowl. Chop the onions fine and put the
onions and sage and salt with the bread and mix throughly. Taste the stuffing you may want
to add more salt and sage. Add the
water mixture slowly and stir. Stop pouring the water when the bread
is saturated enough. You might have to add water from the tap if
there is not enough. Put the dressing inside the turkey and around
the turkey. Cover with tin foil. The dressing can get too dry and burn
if the tin foil is not covering it properly.
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Note - Three loaves of white bread will feed 15 people. There won't be much left for left
overs. A large turkey will only hold three loaves of bread in the cavity and around the opening. If
you use more than three loaves you will have to cook some of the stuffing separately.
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CAUTION- Do not mix the stuffing before needed. The moisture with the bread causes
bacteria
to grow. Only mix together when you are ready to cook it. The water that melts the butter is
at boiling temperature so when I add additional water I add cold water to nuturize the hot
water. The cavity of the turkey is cold and to minimize bacterial growth I like the stuffing to
be close to room temperature when putting into the cavity of the turkey. As the turkey cooks
it takes awhile before the cavity starts to heat so it is best to have the stuffing room
temperature to start with. Remember do not make the stuffing ahead of time or have it cool
down on the counter before putting it into the turkey. The water causes bacteria to grow.
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Originally Submitted
2/16/2017
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