Turkey Dressing - cooking recipe

Ingredients

12 c. dry bread crumbs
1 c. butter, melted
3/4 c. minced onions
1 1/2 c. chopped celery (stalks and leaves)
2 tsp. salt or to taste
1 tsp. pepper or to taste
1 Tbsp. sage
gizzard, chopped fine
1 egg (hold for last)
1 small can oysters, chopped fine (hold for last)

Preparation

Use the stock (juice) from cooking the neck and gizzard to moisten the dressing. Start with 1 cup of stock and add the rest of the ingredients. Taste for seasoning before adding egg or oysters.
(We prefer it without the oysters.)
Makes enough for a 12 to 14 pound turkey.