Fresh Bread Stuffing

Name: Fresh Bread Stuffing
Ingredients: 1 pound bread freah, long loar -or two regular size loaves; 1 each onions large; 1 pound bacon diced and cooked; 4 stalks celery diced, more if stalks are small; 3 large eggs or 4; 1/4 cup butter soft (not margarine); 1 x water to moisten; 1 x poultry seasoning to taste; 1/4 teaspoon basil; 2 tablespoons parsley leaves dried or fresh chopped; 1 teaspoon garlic powder; 18 teaspoon cayenne pepper; 18 teaspoon oregano; 1 x black pepper to taste

14 ingredients

12 steps

Ingredients

1 pound bread freah, long loar -or two regular size loaves
1 each onions large
1 pound bacon diced and cooked
4 stalks celery diced, more if stalks are small
3 large eggs or 4
1/4 cup butter soft (not margarine)
1 x water to moisten
1 x poultry seasoning to taste
1/4 teaspoon basil
2 tablespoons parsley leaves dried or fresh chopped
1 teaspoon garlic powder
18 teaspoon cayenne pepper
18 teaspoon oregano
1 x black pepper to taste

Directions

1

Break up bread into bite sized chunks into large bowl.
2

Diced and cook bacon until not quite crisp, saving bacon grease.
3

Chop onion and celery and add to stuffing mixture.
4

Add bacon and pour grease over top of mixture.
5

Add eggs, spices, butter and mix together.
6

Use a bit of warm water as needed in order to bind the mixture together until it holds its own shape.
7

Rinse turkey and salt the inside.
8

Loosely pack the inside of turkey with stuffing.
9

Dry off the outside of the turkey by blotting it with paper towels.
10

Use additional butter to lightly coat the outside and top of bird, lightly salt and pepper, and then cook according to directions.
11

(20 minutes per lb)
12

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.