Dad's Turkey Dressing

I look forward to my Dad's stuffing every year at Thanksgiving!

Serves:  20

2 1/2 lb loaves bread cut into cubes - dried
3 cups diced celery
1 medium onion diced
3 cans of chicken broth
2 cans of cream of chicken soup
2 cubes of butter
Juice or broth off of neck and tail (boil tail and neck and save juice)
Salt and pepper
1 TB sugar
5 slightly beaten eggs
Sage to taste

Boil -  neck and tail - save broth

Cook together the celery, onions, chicken broth and cream of chicken soup.  Until celery and onions are transparent - let cool.  Place the bread cubes in a well buttered roaster pan and let dry.  This could be done a day or two before.  To mix the dressing:  sprinkle salt, sugar, pepper and sage over the cubes.  Pour the beaten eggs over bread cubes.  If your turkey is cooked, you can add pieces of turkey to mixture or you can take meat from neck or tail.  Pour the cooled mixture of celery and onions over bread cubes and mix well.  Do not use too much seasonings to start with - season to suit your taste.  Mixture will be a little sloppy - put three or four dabs of butter on top.  If your turkey is done, you can add a few laddles of broth around edges of bread mixture.

Notes:  this may boil over if it is placed in a 9 x 13 pan (instead of a roaster pan) - place cookie sheet under pan if you use 9 x 13 pan.

Bake at 400 for 15 minutes.  350 for one hour.

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