To fill the cavity of a medium size turkey... Into a large steel or glass bowl combine: 2 cups coarse bread crumbs
2 cups fine bread crumbs
2 medium size white and or yellow onions, chopped
3 celery stocks, chopped
1 each - large green bell and red bell pepper, chop peppers into cubes with out seeds and interior core.
Into a saucepan of 1 1/2 cups of boiling water, add:
1 package of dry onion soup mix and simmer for 5 minutes. Pour over dry mix to blend to an uniform moisture content. Mix well.
For a spicy addition to the dressing, to personal taste:
Shake in celery salt, poultry spice mix, pepper, a dash each of rosemary and savory.
Suggestion: Prepare the dressing a day prior to baking. Store in cool place.
DO NOT FREEZE. This will ensure the flavour and spices are blended.
Over the years, I have found that stuffing birds with dressing can be a great compliment to the meal, but often too, the dressing comes out wet, and soaked with fat.
To ensure consistent success, firm the dressing into bake pans - the same ones that you would use to bake meat loaf or bread loaves.
Cover the pan(s) with aluminum foil and bake in a slow oven (300) for about 2 hours or until done. While baking, baste with the essence of simmering giblets. During the last half hour of baking, remove the foil covering, and bake until the top of dressing is golden brown. Serve as a side dish. Depending on your timeline, the dressing can be prepared and baked the day before.
If you have 'giblet gravy' left, baste the baking bird with its own drippings combined with the giblet gravy.
Alter this recipe to suit your taste. Some cooks will add apple slices, mashed potatoes or raisins to the basic mix, but most often the dressing is too moist, and taste is lost.