A little Thyme, Sage and Rosemary with a hint of Garlic, BAM! The turkey just went in... 5ish hours to go.
Today we are using my Grandma's stuffing recipe. here are the directions.
AS REQUESTED;4 CUPS DRY BREAD CUBES,3 TABLESPOONS CHOPPED COOKING ONIONS , 1 TEASPOON SALT,1/4 TEASPOON PEPPER,1/4 TEASPOON POULTRY SEASONING SAGE[DRY] TO TASTE,1/3 CUP MELTED BUTTER OR MARGARINE-----COMBINE BREAD,BUTTER AND SEASONINGS[IF YOU LIKE, COOK CHOPPED ONIONS IN SOME BUTTER-THEN COMBINE,ADD MELTED BUTTER TO DRY INGREDIENTS, TOSS GENTLY TO MIX/ MAKES ABOUT 4 CUPS OF STUFFING FOR 4 TO 5 POUND CHICKEN OR CAPON-- DOUBLE RECIPE FOR 10 POUND TURKEY
I ALWAYS MAKE TWO TIMES THE RECIPE FOR TURKEY DRESSING AND COOK IT IN THE OVEN WITH THE TURKEY
DO NOT LET THE BIRD GET TOO BROWN AND CRISP -A RECTANGLE OF ALUMINAM FOIL FOILED ONCE AND PLACED LOOSELY OVER THE STUFFED BIRD AND ANOTHER OVER THE SEPARATE PAN OF DRESSING SO THE SEASONING SEEPS THROUGH THE BIRD AND THE PAN OF DRESSING
IF YOU PREFER A MOIST DRESSING ADD SOME CANNED CHICKEN BROTH TO THE DRESSING PRIOR TO STUFFING THE BIRD// REMOVE THE AL FOIL FOR THE LAST 12-15 MIN IN OVEN
10-12 BIRD ROASTS ABOUT 4 HOURS, NOT COVERED [EXCEPT BY AL FOIL]
Dont ya love the ALL CAPS!
