Dad'S Stuffing

1. 1

   I like to start out with the bread on the day before. Toast all the bread (4 at a time in a toaster oven, if you can) to medium brown, no black edges. I use all the ends, too. Put all the toast in a big bowl or container and let it dry out in the air for a day or so. This way it's not so soft and mushy for the stuffing.

2. 2

   Break up the sausage and fry about one and a half of the logs. Fry thoroughly, crumbled into little pieces as you cook it. Drain all fat. I like to rinse the sausage to reduce the fat, but Daddy doesn't.

3. 3

   Fill large pot with water and boil everything that comes in the little paper bag inside the turkey. Add about a half of the bunch of celery, cut into large chunks. Add two large onions, chopped small. Boil everything together for an hour or so. Add some celery salt, onion powder and all-purpose seasoning. Don't worry you will add more later. Add two cans of broth for last 15 minutes of cooking. Take out the turkey parts, and chop heart and liver into very small pieces.

4. 4

   Break up bread by hand or chop into pieces about size of eight pieces per slice. Place in a big bowl. Add the cooked broth with all the stuff in it about one cup at a time, mushing together with your hands. Try to use most of the celery and onion. You may not need all the watery broth. It should not be too wet and runny, just so it's all wet. Then add the sausage and turkey pieces (heart and liver) and mix well into the stuffing. Taste as you go along (no worms in turkey) and add a little more of the three seasonings, just a shake at a time. The consistency at this point should be sticky, not runny. You'll get a feel for it.

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