Turkey Stuffing

Picture by The Becka

My family always made dry stuffing with stale bread cubes, chopped onion and poultry seasoning. My husband's family made a moist dressing in a traditional Pennsylvania Dutch way. Our children love this dressing, even the one who will not eat turkey. We cooked a small 10 pound turkey this Thanksgiving and this amount of dressing fit it perfectly. This recipe is one that you create and adjust as you go along. Here is an approximate method.

8 slices stale bread, cubed (I use whole wheat bread)
Poultry seasoning
1 diced onion
1 egg
1 cup broth
Milk
1 tbsp oil

Dice bread in small squares and sprinkle generously with poultry seasoning. Heat oil in a large frying pan or wok and add onion. Cook until softened. Add broth and bread and stir until all is moistened. Add a little milk if necessary. Beat one egg and add it to the mixture stirring it in quickly. Adjust seasonings adding salt, pepper and more poultry seasoning or sage if desired. Stuff bird with the dressing, season the outside of the bird with salt and place in oven. We roast the turkey at about 300F for several hours (approximately 30 minutes a pound) until it is starting to fall apart. Our turkeys are never carved at the table but are moist and delicious.