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Hunt and dress your turkey properly
Start your fire and have plenty of wood handy

 1 - 16 - 20 lb turkey (fresh is better than frozen)
 1 lb of fresh sausage
 4 pkgs of bread cubes with the spices included
 1 stalk of celery
 1 medium size red onion
 3 fresh apples, cored and sliced
 1 pkg dried apricots
 1 pkg dried peaches
 1 pkg dried pears
 1 box raisins
 1/2 lb walnuts, chopped
 1/4 lb butter, melted
 chicken or turkey broth
 1/2 gal apple cider (apple juice may be used)
 1/4 lb. butter (this is for the basting sauce)

Chop onions and celery med. fine, not too large and not too small.
Brown sausage then sauté' onions and celery in sausage drippings.  Cut
dried fruit into quarters.  In a very large bowl or pot (I use a
canning pot) add one bag of bread cubes with envelope of seasoning (I
always add my own seasons such as sage, poultry seasoning, garlic, and
etc.).  Add some sausage, onion & celery mixture, sliced apples, and
each type of dried fruit, raisins, and walnuts.  Add the next bag of
bread cubes and repeat the layering.  Do this until all the dry
ingredients are used.  Add the melted butter followed by chicken broth
or turkey broth and mix the dressing until you obtain the desired
texture or moisture you like.

Stuff the turkey.  Place extra dressing in a casserole dish and bake.

Put the apple cider (fresh is the best if you can get it) and 1/4 lb
butter in a medium sized pot and warm the cider until the butter melts.
Stir the mixture before basting.  Baste every 30 - 45 min. until turkey is

Make turkey gravy in usual manor.

This recipe can be used for oven baking OR barbecuing the turkey.
When barbecuing, bank the coals and place a drip pan under the turkey
to catch the drippings for your gravy.  Barbecuing gives the bird a
more authentic flavor of the old way as the pioneers must have enjoyed

This dressing is good for any kind of fowl.