1 large (we get a 12 lb) turkey
3 cups (stale) bread (about 6 slices)*
6 cups cornbread*
2 tsp salt*
3 ˝ heaping tsp sage*
4 sprinkles pepper, 2 sprinkles Lawry’s salt*
2 cups packed peppers, chopped celery, and onions*
Boil turkey in very large pan with water to cover for about 2 hours. Add salt to broth if needed.
Crumble bread and cornbread together in large pan. Chop peppers, celery and onions (mostly celery and onions) and cook in saucepan with water barely to cover for 15-30 minutes until they have cooked down some. Add salt, pepper and sage to bread mixture. Stir and add cooked onions, celery and peppers. Stir and add enough broth to make very juicy. Stir well.
Place some dressing on bottom of large roasting pan. Place turkey and put remaining dressing on top and inside turkey. Bake in 400° F oven for about 45 minutes.
Serve topped with Giblet Gravy.
*We usually use at least 1 1/2 times the above recipe. Doubled is the best.