OLD FASHION TURKEY DRESSING

This recipe is from an old church cookbook. No date, or town.

12 cups dry bread crumbs
1 cup butter or margarine
1 cup finely minced onion
1 1/2 cups finely minced celery
4 eggs, well beaten
1/2 tsp baking powder
2 tsp salt
1 tsp pepper
1 tsp dried sage
poultry seasoning to taste (a lot)
1 qt milk
giblets chopped
broth

Preheat oven to 325 degrees.

Melt butter in heavy skillet. Add onion and celery to skillet and cook until they are softened. Put bread crumbs into a very large bowl. Add celery and onion to crumbs. Add eggs, baking powder, salt, pepper, sage, and poultry seasoning; mix together. Add milk, giblets, and enough broth to make the mixture quite moist. Pack turkey loosely. If baked in roaster, baste with turkey juices.
Note: You can save time, especially at the holidays, by chopping the onions and celery a day or two ahead of time. Seal in a bowl or plastic bag and save up to 3 days.

Note: File Photo