FRESH BREAD STUFFING

      Title: FRESH BREAD STUFFING
  Categories: Stuffing, Breads, Bacon
       Yield: 999 Servings
  
       1    Long loaf fresh bread,
            -or two regular size loaves
       1    Large onion
       1 lb Bacon, diced and cooked
       4    To 5 stalks celery, diced
       3    To 4 eggs
     1/4 c  Soft butter (not margarine)
            Water to moisten
            Poultry seasoning to taste
     1/4 ts Sweet basil
       2 tb Dried of fresh chopped
            -parsley
       1 ts Garlic powder
     1/8 ts Cayenne
     1/8 ts Oregano
            Black pepper to taste
  
   Break up bread into bite sized chunks into large bowl. Diced and cook
   bacon until not quite crisp, saving bacon grease. Chop onion and
   celery and add to stuffing mixture. Add bacon and pour grease over
   top of mixture. Add eggs, spices, butter and mix together. Use a bit
   of warm water as needed in order to bind the mixture together until
   it holds its own shape.
   
   Rinse turkey and salt the inside.  Loosely pack the inside of turkey
   with stuffing. Dry off the outside of the turkey by blotting it with
   paper towels. Use additional butter to lightly coat the outside and
   top of bird, lightly salt and pepper, and then cook according to
   directions. (20 per lb)
   
   If you are lucky enough to have stuffing left over, shape into balls
   to place beside the turkey when it has about 1-1/2 hours left to bake.
   
   Origin: Adapted from my Mom's recipe. (Shirley Whittaker) Shared by:
   Sharon Stevens
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