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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.