Turkey dressing to serve 50 people
Submitted by Utahna R
In very large bowl:
2 and ½ gal. dry diced breadcrumbs
2 qts. diced celery
2 qts. diced onion
Heat in a pan 6 C. turkey broth salted with 2 ounces chicken bouillon till hot enough to melt 5 cubes of butter. Add spices:
2 T. sage or poultry seasoning
2 T. parsley flakes
1 and ½ T. thyme
2 t. cayenne pepper
2 t. black pepper
Pour heated mixture (cooled to warm) over breadcrumbs, celery and onions. Stir slightly
Mix doz eggs with 12 ounces (1can) of evaporated milk and add to mixture.
Optional, add 4 C. chopped cooked turkey.
Put the dressing into a turkey bag. Poke 2 or 3 tiny holes at the top of the turkey bag so some steam can escape. Place on heavy pan or in roasting pan with a lid.
Bake at 400* for 30 min.
Reduce heat to 350* for 30 min.
Reduce again to 300* and bake for 60 min.
Submitted by Utahna R
In very large bowl:
2 and ½ gal. dry diced breadcrumbs
2 qts. diced celery
2 qts. diced onion
Heat in a pan 6 C. turkey broth salted with 2 ounces chicken bouillon till hot enough to melt 5 cubes of butter. Add spices:
2 T. sage or poultry seasoning
2 T. parsley flakes
1 and ½ T. thyme
2 t. cayenne pepper
2 t. black pepper
Pour heated mixture (cooled to warm) over breadcrumbs, celery and onions. Stir slightly
Mix doz eggs with 12 ounces (1can) of evaporated milk and add to mixture.
Optional, add 4 C. chopped cooked turkey.
Put the dressing into a turkey bag. Poke 2 or 3 tiny holes at the top of the turkey bag so some steam can escape. Place on heavy pan or in roasting pan with a lid.
Bake at 400* for 30 min.
Reduce heat to 350* for 30 min.
Reduce again to 300* and bake for 60 min.
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