How to make the dressing that makes the turkey

Cook bread crumbs in shortening, and use freshest, full-flavored herbs and seasonings.

For a 12-lb. bird, prepare 12 cups (3 qts.) dry bread crumbs or cubes. Melt 1 cup shortening (use half butter for flavor) in large skillet. Add 1 cup minced onion; cook until yellow. Add crumbs gradually. stirring to prevent over-browning. Turn into deep bowl. Mix 1-1/2 cups chopped celery stalks and leaves. 1/2 tsp. McCormick or Schilling Ground Sage (or Thyme), 1/2 tsp. Black Pepper, 3 tablespoons Poultry Seasoning, 1-1/2 tablespoons salt, 1/4 cup hot water.

How to make the dressing that makes the turkey (1955)

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