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Fresh Bread Stuffing

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      Title: FRESH BREAD STUFFING
 Categories: Stuffing, Breads, Bacon
      Yield: 999 Servings
 
      1    Long loaf fresh bread,
           -or two regular size loaves
      1    Large onion
      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 ts Garlic powder
    1/8 ts Cayenne
    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. (20 per lb)
  
  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.
  
  Origin: Adapted from my Mom's recipe. (Shirley Whittaker) Shared by:
  Sharon Stevens
 
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