Dressing-North Pole 2000

FRESH BREAD STUFFING

1 Long loaf fresh bread, -or two regular size loaves

2 Large onions

1 lb Bacon, diced and cooked

4 To 5 stalks celery, diced

3 To 4 eggs

1/4 c Soft butter (not margarine)

Water to moisten

Poultry seasoning to taste

1/4 ts Sweet basil

2 tb Dried of fresh chopped -parsley

1 t Garlic powder

1/8 ts Oregano

Black pepper to taste

Break up bread into bite sized chunks into large bowl.

Diced and cook bacon until not quite crisp, saving bacon grease.

Chop onion and celery and add to stuffing mixture.

Add bacon and pour grease over top of mixture.

Add eggs, spices, butter and mix together.

Use a bit of warm water as needed in order to bind the mixture together until it holds its own shape.

Rinse turkey and salt the inside.

Loosely pack the inside of turkey with stuffing.

Dry off the outside of the turkey by blotting it with paper towels.

Use additional butter to lightly coat the outside and top of bird, lightly salt and pepper, and then cook according to directions.

Hint: If you are lucky enough to have stuffing left over, shape into balls to place beside the turkey when it has about 1-1/2 hours left to bake.

Enjoy!