Grandma Ruthie’s Dressing
1 20-ounce loaf white bread, torn into pieces in big bowl
½ cup chopped onion
1 cup chopped celery
1 pound R.B. Rice’s medium pork sausage
½ to 1 cup turkey stock (boil the giblets from the turkey, add one bouillon cube) or use boxed/canned
Rosemary, thyme, poultry seasoning – pinch of each
2 eggs
Cook sausage, onions and celery together. Do not let brown. Cook the giblets down and add the bouillon cube.
Add the sausage to the spices and stir to combine. Pour over torn bread pieces. Mix in eggs. If mixture seems too dry, add more stock but don’t make it gluey.
Stuff both ends of turkey and roast immediately.
Pat Bohrman
Oakville
