Bread Crumbs: At least 3 days prior to making the bird, open a loaf of bread and place pieces on cookie sheets. Place cookie sheets in oven to dry out.
Wash 12 to 13 pound turkey inside and out being sure to remove any pieces stored inside the bird cavities.
Prepare the following:
- 1 Cup Chopped Celery
- 1 Cup Chopped Onion
Melt 1 Cube butter. Add the celery and onion and saute until tender.
Soak dried bread in water and squeeze out excess and place in large skillet. Add the following:
- 3/4 to 1 pound raw Ground Round
- Celery Mixture
- 1 Tablespoon Salt
- 1 Tablespoon Sage
If necessary, add a little water. Brown stuffing on stovetop stirring constantly.
Preheat oven or roaster to 350 degrees.
Stuff bird with prepared stuffing and close openings with thread or other means. Left over stuffing that does not fit in bird can be cooked separately.
Use meat thermometer to insure bird is fully cooked before serving. Remove stuffing prior to carving.