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

30Slices

2 ½ Loaves

Salt

1 tsp.

1 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*

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. Sautee 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.

If made as dressing and not as stuffing add chicken broth until moist and bake  
* Substitute osyters for chestnuts.