In her own words. (My words are in italics.)
Remove crusts from 45 slices of bread. (This is the only step I skip. I even use the bread heels. Nanny would KILL me if she knew.)
Let bread stand for a few hours to get a little dry. (She always spread it out on paper towels on the dinner table. I got to help “flip” the slices now and then to speed the drying process.)
Break dried bread into small pieces. (Kids can help!) Add enough warm water to moisten. (Yeah, I know, you just got it all dried out and now you’re getting it wet. It defies logic. Just do it. And you’re going to need a BIG bowl.)
Saute 2 medium sized onions in (lots of) butter.
Add 1 lb. sausage meat
2 tablespoons of Bell’s Poultry Seasoning (brand not negotiable)
1/2 tsp salt
Mix all these ingredients together so that the sausage meat is well distributed with the bread.
This makes enough stuffing for a 20 lb. or larger turkey. If you have a smaller turkey, cut the recipe accordingly.
The number of slices of bread is approximate. A few more or less won’t matter.
(It’s just not Thanksgiving without this dish. Hand me some stuffing and a bowl of mashed turnips and I’m all set.)
Since my kitchen table isn’t as large as Nanny’s was, I have to lay out all the bread on the dining-room table. Nanny’s dining-room table, to be exact. She treated that table with kid gloves. Around here, it doesn’t get that kind of reverence.
You’ll get about 24 servings from this recipe.