| This dressing has proven to be a favorite
with those who have enjoyed its tantalizing flavors that are revealed with
each mouthful. The following quantities makes enough stuffing for a 12-14
pound bird.
1 loaf of bread
2 Teaspoons of fresh Poultry Seasoning
1/4 teaspoon of salt
2 Ounces of raisins
3 Ounces of chopped dates or chopped dried fruit mixture
2 Tablespoons of finely chopped onions
2 ounces or 1/4 stick of butter
(optional 1 can of turkey broth - See stove
top stuffing below)
Dry the bread by spreading it out on cookie sheets and air drying it
for 6 hours or place it in the oven for 10 minutes at 200 degrees. Stack
the slices and cut into cubes about 1/2" square. Place this in a
LARGE bowl.
Sprinkle the seasoning, onion, raisins and salt over the dry crumbs
a little at a time as you gently turn over the bread
cubes.
Place the dried fruit in a small saucepan and just cover with water
and bring to a boil. Then simmer for three minutes to soften the fruit.
Add the butter and stir until melted. Slowly pour this mixture over the
cube while turning with a mixing spoon. Note the fruit can be substituted
with apples, apricots or a mixture of fresh and or dried fruit but leave
in the raisins for their sweetness.
It is now ready for stuffing - It may seem a bit
dry now but it will absorb moisture and the turkey flavors from the bird's
juices that are going to drain into the roaster pan anyhow .
To make a stove top version
of this dressing add a can or less of turkey broth and omit
the salt. Place the mixture in a large pot and over a low heat stirring
only occasionally. When hot. cover and let simmer an additional 4 minutes.
|
