Turkey Dressing

1 to 1 1/2 loaves white bread - torn into small pieces
1 small to medium onion - chopped small
2 to 3 sticks celery - chopped small
2 tbsp fresh savory
1/4 tsp pepper
1 pkg powdered chicken bouillon dissolved in 1 cup boiling water
1 1/2 tbsp butter

- Put bread pieces in large bowl or pot
- Add pepper, savory & mix with bread
- Add onions & celery & mix with bread
- Pour 1/2 cup of the chicken bouillon evenly over top of bread & mix together (Keep the
other 1/2 cup of bouillon for gravy)
- Put stuffing in greased (with butter) casserole dish
- Dot with butter
- Bake at 325 degrees F for 1 hour

You can make & cook the day before & reheat the next day or you make the day before,
refridgerate, take out of fridge for an hour before cooking so dish can warm up to room
temperature, then bake with turkey during the last hour of baking your turkey


Kitchen Banquet Gravy

1 1/2 cup grease
1/4 cup + flour
cooked vegetables juices
1/2 cup bouillon
1/4 tsp pepper
1/2 tsp salt

Using grease from turkey pan (about 1 1/2 cups) add enough flour to make a smooth paste
(start with 1/4 to 1/2 cup & keep adding as much as you need);  keep all the juices from
your cooked vegetables & slowly add to the smooth paste mixture along with the 1/2 cup
bouillon adding enough to make the paste thin.  Add salt & pepper (& a little kitchen
Boquet to darken the colour);  turn stove on medium high & bring gravy to a boil, adding
more vegetable juice if getting too thick, until you have a gravy consistency.