recipe project

Take 2 loaves of dried out bread and trim off the outside crust. Then cut the loaves into chunks about hand size. With a fairly course grater, finely crumble the chunks into a large par.

Have someone who does not cry easily chop a medium size onion into very fine particles. This is to give the dressing a certain amount of tang or "oomph". Stir the chopped onion into the grated beef and add just enough salt to tast right.

Then add fresh powdered sage, shaking it lightly as you stir it into the bread. PULEEEEESE, do not use too much sage--just enough to taste tangy, but not to gag you.

Now comes the test of your generosity. If you are stingy or if you like the usual common soggy (if you will excuse the description) dressing ...... stop right here ...... Melt a whole pound of good butter and ahve your helper or husband pour the melted butter slowly over the mass while you stir it in evenly.

That is all there is to it--the dressing is all made and complete. Don't add another solitary single thing. DO NOT MOISTEN WITH WATER. The finished product will be a golden color, still light and fluffy although slightly moistened with melted butter. It's so tasty you can almost eat it as it is.

Now to put the dressing into the bird. Have someone tip the turkey up on the back of its neck and spoon in the dressing. Shake the carcass slightly to settle the dressing. DO NOT PACK THE DRESSING DOWN. Don't even push it down with your spoon. Merely spoon in all the bird will hold and stop there and sew up the incision.

This dressing will not go as far as that soggy dressing because everybody will be hollering for more. If you have some "makins" left after filling the bird, place it in a casserole and on top lay the neck, gizzard, liver and heart. Slide this into the oven toward the end of the roasting period and you will have a bit extra for the "second helpers". It won't be quite as good, but still better than the usual soggy kind.