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Jane Craner's Turkey Dressing
Turkey Dressing by Jane Craner
Weight of Bird 6 lbs. 10 lbs. 12 lbs. 20 lbs. 26 lbs.
Butter 1/3 C ½ C 2/3 C 1 C 1 ½ C
Onion 2/3 C 1 C 1 1/3 C 2 C 4 C
Celery 2/3 C 1 C 1 1/3 C 2 C 4 C
Bread 9 Slices 15 Slices 18 Slices 30 Slices 2 ½ Loaves
Salt 1 tsp. ½ tsp. 2 tsp 1 tbsp 1 ½ tbsp
Pepper 1/8 tsp ¼ tsp ¼ tsp ½ tsp ¾ tsp
Poultry Seasoning 2 tsp 1 tbsp 1 ½ tbsp 2 tbsp 2 ½ tbsp
Chestnuts 15 25 30 40 50
Oysters for Dressing* ½ pint ½ pint ½ pint ½ pint 1 pint
Place a slice in the raw chestnuts. Boil in water in a sauce pan for 20 min. set a side to cool.
When cool remove outer husks and chop.
Cut bread into small cubes or pull apart. Sauté onions and celery in butter until tender .
Season bread, and then add sautéed onions and celery. You can add a sprinkle of sherry or other dry white wine.
Cook can take a nip! Add chopped chestnuts or oysters.
Mix well and then bake as dressing in a dish or stuff in the bird. When stuffing into the bird make sure that the stuffing
reaches 165 degrees. If made as dressing and not as stuffing add chicken broth until moist and bake.
* Substitute oysters for chestnuts in the dressing.
Copywright 2013 Tom Wasabi In Home Cooking. All rights reserved.
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