Fresh Bread Stuffing - Gghol Recipe
Yield: 999 ServingsRecipe by luhu.jp
Ingredients:
1: Long loaf fresh bread, or two regular size loaves
1 Large: onion,
1 lbs: Bacon, diced and cooked
4: To 5 stalks celery, diced
3: To 4 eggs,
1/4 cup: Soft butter, not margarine
Water to moisten,
Poultry seasoning to taste,
1/4 tsp: Sweet basil,
2 tbsp: Dried of fresh chopped parsley,
1 tsp: Garlic powder,
1/8 tsp: Cayenne,
1/8 tsp: Oregano,
Black pepper to taste,
Directions:
Break up bread into bite sized chunks into large bowl. Diced and cook
bacon until not quite crisp, saving bacon grease. Chop onion and
celery and add to stuffing mixture. Add bacon and pour grease over
top of mixture. Add eggs, spices, butter and mix together. Use a bit
of warm water as needed in order to bind the mixture together until
it holds its own shape.
Rinse turkey and salt the inside. Loosely pack the inside of turkey
with stuffing. Dry off the outside of the turkey by blotting it with
paper towels. Use additional butter to lightly coat the outside and
top of bird, lightly salt and pepper, and then cook according to
directions. (20 per lb)
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.
Origin: Adapted from my Moms recipe. (Shirley Whittaker) Shared by:
Sharon Stevens
Source from luhu.jp
bacon until not quite crisp, saving bacon grease. Chop onion and
celery and add to stuffing mixture. Add bacon and pour grease over
top of mixture. Add eggs, spices, butter and mix together. Use a bit
of warm water as needed in order to bind the mixture together until
it holds its own shape.
Rinse turkey and salt the inside. Loosely pack the inside of turkey
with stuffing. Dry off the outside of the turkey by blotting it with
paper towels. Use additional butter to lightly coat the outside and
top of bird, lightly salt and pepper, and then cook according to
directions. (20 per lb)
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.
Origin: Adapted from my Moms recipe. (Shirley Whittaker) Shared by:
Sharon Stevens
Source from luhu.jp
Tags
: breads