bread, freah, long loar -or two regular size loaves
1
each
onion, large
1
pound
bacon, diced and cooked
4-5
each
celery stalks, diced
3-4
each
eggs
1/4
cup
butter, soft (not margarine)
1
water to moisten
1
poultry seasoning to taste
1/4
teaspoon
basil
2
tablespoon
parsley, dried or fresh chopped
1
teaspoon
garlic powder
1/8
teaspoon
cayenne
1/8
teaspoon
oregano
1
pepper, to taste
Directions:
Break up bread into bite sized chunks into large bowl. Diced and cook bacon until not quite crisp, saving bacon grease. Chop onion and celery and add to stuffing mixture. Add bacon and pour grease over top of mixture.
Add eggs, spices, butter and mix together. Use a bit of warm water as needed in order to bind the mixture together until it holds its own shape.
Rinse turkey and salt the inside. Loosely pack the inside of turkey with stuffing. Dry off the outside of the turkey by blotting it with paper towels. Use additional butter to lightly coat the outside and top of bird, lightly salt and pepper, and then cook according to directions. (20 mins per lb)
If you are lucky enough to have stuffing left over, shape into balls to place beside the turkey when it has about 1-1/2 hours left to bake.
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