OLD FASHIONED POULTRY DRESSING

8 ce fine soft bread crumbs

3/4 ¢. chopped onion

2 tbsp. chopped celery (or just use
leaves if you wish)

1/4 c. melted butter

Will stuff 8 1b. turkey

TASTY RICH STUFFING

1/2 c. butter

1 green pepper, chopped fine

1/2 tsp. savory

1/4 tsp. pepper

1/2 c. finely chopped celery or
celery leaves

2-1/4 c. finely chopped onion

liver, gizzard and heart, chopped

May Oliver

1/2 tep. salt

1/8 tsp. pepper

2 tbsp. poultry seasoning or sage
and/or savory (to taste)

May Oliver

$=1/2 tap. salt

1 tsp. marjoran

1 tsp. sage

1/2 tsp. thyme

2 eggs, beaten |

8 c. cooked rice or 4 c. quick rice
1 c. chopped pecans

Melt butter in large frying pan. Saute onion and celery; add innards

ond pepper. When cooked add sensonings.

Add rice and beateneggs; then

add nuts. Mix well, then loosely stuff bird. If more than enough,
place remainder in covered casserole or in a piece of 20il for the last

45 min. of cooking time.