Originally Posted by Miss Lynn
Is it stuffing or dressing ? Stuffing. Traditional sage stuffing.

In or out of the bird ? In the bird, and stuffed in the neck area too, right under the flap of skin up there.

Bread, freshly ground sage, black pepper, celery salt, finely minced onion, butter, reduced turkey stock.

Brine or no brine ? No brine. I rub it with melted butter and sprinkle with pepper.

All very traditional like my Maternal Grandmother prepared her turkeys for the holidays.

This is the way to do it, but you have to allow more time in the oven with all the stuffing. The Reynold's cooking bag helps with that, too.

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