Mom's Thanksgiving Dressing

Submitted By: Jeri Anderson

Ingredients

• 2 loaves white bread
• 1 cup chopped celery
• 1/2 cup chopped onion, can add up to 1 cup
• 1/2 cup butter
• salt, to taste
• pepper, to taste
• 3 tablespoons sage
• 1 tablespoon poultry seasoning, can add an extra tablespoon

Directions

1. Tear up bread the night before, leave in bowl to dry.

2. Morning of Thanksgiving: Preheat oven to 325°F. Saute celery and onion in butter, season with salt and pepper and part of the sage.

3. Dry turkey thoroughly inside and out with paper towels. Season inside of turkey, both ends, after trimming off fat, and tail, with poultry seasoning.

4. Season bread in bowl with more sage, pour celery and onions over it. If dressing is too dry, boil water in pan you used for saute and add as needed until dressing is moderately moist.

5. Stuff neck area first and fold skin under. Turn wings back to hold neck skin against bac of turkey. Flip breast portion up and stuff body cavity with dressing. You can either use pins to close or tin foil to cover dressing. Place turkey, breast side up, on flat rack in a shallow baking pan.

6. About 2/3rds of the way through, cover breast loosely with foil to prevent overbrowning. Follow cooking times for your size turkey.