Turkey & Dressing

(Aunt Jeanne)

20 pound turkey
1 loaf cheap white bread, cubed
2 eggs, beaten
1 medium white onion, diced
1 cube butter
3 celery stalks, diced
3 heaping tablespoons poultry seasoning
salt and pepper

Check both ends of turkey, remove neck, heart, and gizzards from inside of turkey. Wash and dry turkey, keep turkey cold.

Simmer neck, gizzard, and heart in 6 cups of water for 2 hours. Throw away giblets. Save turkey broth. Let cool. Melt butter and eggs into turkey broth. In a large bowl mix bread cubes, onion, celery, and turkey broth (with butter and eggs). Sprinkle seasoning on top and mix together. Add turkey broth to above until it is very moist. Put stuffing into neck and body cavity and secure with laced nails. Place turkey into brown paper bag that has been greased on the inside with Crisco. Seal bag (or use two).

Bake at 425 degrees for 2 1/2-3 hours. Use meat thermometer, remove turkey at 160 degrees (place in breast). Remove turkey from oven, let rest for 1/2 hour before removing dressing and slicing. Make gravy from pan drippings.