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Caroline Kramer's Moist Dressing
A delicious holiday dressing that will go beautifully with your turkey.
- Ingredients
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- 1/2 lb. butter or 1/2 lb. bacon, cut into small pieces
- 2 cups onion, sliced thin
- 2 cups celery, cut into thin slices crosswise
- 1 lb. sliced bread, toasted golden brown and thoroughly dried on oven racks at 275 degrees for 30 to 40 minutes (turn bread over several times)
- 1 tbsp. salt
- 1/4 tsp. black or white pepper
- 1 tbsp. sage or poultry seasoning
- 1/2 cup parsley, chopped medium-fine
- 3 eggs
- Instructions
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Melt butter or fry bacon slowly until medium-crisp. Add onions and celery. Cover pan, and steam about 15 more minutes or until vegetables are tender.
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Pour this mixture over bread that's first been covered with cold water until it swells. Press the bread until it's fluffy. Season with salt, pepper, sage and parsley.
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Add eggs and mix lightly with two forks. If mixture appears dry, more melted butter may be added. Taste, and season further if necessary.
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For best results, roast turkeys weighing more than 18 pounds without stuffing them. This will prevent overcooking and drying out the meat.
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Tip: Dressing can be baked separately as soon as turkey is removed from oven to cool, anywhere from 30 minutes for medium size to 60 minutes for large. Drizzle top of dressing with melted butter or margarine, and bake at 400 degrees for about 45 minutes or until top is brown and crusty.
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Stuffing the bird: Fill the cavity at the neck end lightly, fold skin over the back and hold it in place with a steel skewer. Fold wings back using the tips to help hold the neck skin in place. Fill body from lower end. Place filling in lightly so there's room for its expansion.
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Fasten with steel skewers by lacing them across the opening at regular intervals. Bring the skin edges together by lacing twine around the pins. Remember, Butterball brand turkeys don't require lacing.
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