Nothing says "holiday meal" in our house like dressing! or as some call it, stuffing. This recipe only appeared around the holidays and it's one of those that I learned by hanging around the kitchen watching my mom as she prepared the Thanksgiving feast. Mom would start the day before, baking crescent rolls and preparing the always creative Jello mold. She would begin the dressing around 6am on Thanksgiving day. Then came the candied yams, the potatoes and the endless stream of dishes brought by family. Holidays are to meant to create new traditions and remember old. Enjoy!
Cut up bacon in one inch pieces and brown lightly in pan. Do not drain grease.
You can use any bacon you like, My mom always used Oscar Meyer which has a certain flavor.
When browned add celery and saute for 2-3 minutes
Add onion and continue sauteing until onions become glassy and soft but not browned
Empty Dressing bags into a large pan, (I use an old roasting pan)
Pour the bacon,onion, celery evenly over the bread, Sprinkle about 1 tsp rubbed sage and mixed well.
Add Chicken broth a little at a time. Dressing should be moist but not soggy and the bread cubes should still look like cubes but should be starting to stick together.
Stuff your 12-14 lb turkey and roast according to directions. Don't stuff ahead of time. There will be leftovers. Place them in a baking dish and add a little more chicken broth and bake at 350 until warm and brown, about 45 minutes at 350. You can drizzle some melted butter over the top to make top nice and crispy.
My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.