36 slices white bread
1 1/2 cups turkey broth
6 Tbsp bacon fat
3 Tbsp butter
3 large eggs, beaten
1/3 cup chopped onion
1/3 cup thinly sliced celery
1 tsp salt
1/8 tsp ground pepper
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp marjoram
12-14 lb. Turkey
24 slices white bread
1 cup turkey broth
4 Tbsp bacon fat
2 Tbsp butter
2 large eggs, beaten
1/4 cup chopped onion
1/4 cup thinly sliced celery
1/2 tsp salt
sprinkle of ground pepper
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp marjoram
Note:
Bacon is made leaner than it used to be, and 1/2 lb. of fried bacon might yield only about 3 tablespoons of fat. To accommodate this, the recipe may be altered to use 3 Tbsp bacon fat and 6 Tbsp butter (for large turkey) or 3 Tbsp bacon fat and 3 Tbsp butter (for 12-14 lb. turkey). The combination should add up to 9 Tbsp or 6 Tbsp, respectively.
Melt bacon fat and butter in large frying pan.
Add celery and cook about a minute. Add onion and spices, and saute all, till onion is soft.
Add broth. Turn off heat.
Broil the bread to make toast. (This has to be constantly monitored, to avoid burning.)
Trim the edges off the toast and discard.
Cube the toast and put in very large bowl.
Add the broth mixture and toss to mix.
Add the eggs and mix.
Refrigerate until ready to use.
