Grandma Celeste’s Turkey Dressing In and Out of the Bird

For 18 to 20lb turkey

1-1/2 loaves  White Wonder Bread in 1lb loaf size

2C                 Diced onion

2C                 Diced celery

1                    Giblets (Meat from neck and tail)

2C                 Giblet broth

1/4lb              Unsalted butter

2T                 Poultry seasoning

2t                   Salt

1t                   Black pepper

1T                 Sage

Day before

Remove giblets from turkey

Put giblets in slow cooker

Cover with water

Add teaspoon of salt

Cook until tender (about 4 hours)

Remove giblets from broth and refrigerate

Strain broth into measuring cup (does not need to be refrigerated)

Melt butter in a large frying pan

Add onion and celery

Cook over medium heat until onion is translucent

Cool and set aside

Cube the bread into 1-1/2in cubes

Place in a large roasting pan and toast at 200F for about an hour stirring every 15min

Bread should still be moist in some spots

Remove from oven, cover, and set aside

Day of

Pull the meat off the neck and tail and chop

Either eat or discard the heart, liver, and gizzard

Add to the bread

Add vegetables to the bread

Sprinkle poultry seasoning over the top and stir

Add 1/2C of giblet broth and stir

Repeat with the rest of the seasonings and giblet broth stirring after every addition (1/2C of giblet broth at a time)

Rinse the bird and pat dry inside and out

Fill the bird cavity with stuffing mixture

Rub olive oil over the bird

Roast at 290F for 5 hours in covered roasting pan

Cook left over dressing mixture in a Pyrex dish at 350F until brown on top (about 20min)