6 cups dry bread cubes
1 large onion cut fine
½ cup melted butter
3 stalks of celery cut fine
1 can canned milk
½ tsp. thyme or marjoram
salt and pepper
½ tsp. sage

“I like to cook the Turkey’s neck, gizzard, liver and heart in salted water until tender and use the stock for gravy and some for the dressing if it is to dry. Use just enough to make the stuffing hold together, but not wet or pasty. To test, take a handful and press gently to form a ball; then let it fall onto a plate. If it holds together in a ball yet breaks apart as it falls, it is right.”
- Emma wrote these directions for Nadine

“I don’t like soggy dressing, so I don’t use it as a stuffing anymore. I just place it in a baking dish and bake at 350º for 45 min.” – Nadine

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