Aunt June's French Bread Dressing

3 loaves of french bread, day old, not dry, still soft, crust and all. Break up to size of nickel or dollar.

3 onions and 4 stalks of celery, 2 green peppers- diced and cover with water. Cook on top of stove in pan without lid until soft and most of water is boiled away.

Prepare 1 1/2 qts scalded milk (this is milk that just about comes to a boil). Add vegetables to milk while hot.

Add 3/4 lbs of butter or margarine to hot milk until melted

Add to scalded milk 2 tsp of sage and salt to taste. Pour over bread. This is a fluffy dressing so stir lightly with a fork. I can't tell you how much salt to use. After you have stirred all together, perhaps you can taste it and see if it is salty enough.


This is enough dressing for a 20 lbs turkey and a little left over, Do not stuff turkey too full as dressing does expand. Extra dressing, I put in a covered casserole dish and bake about 1 hour at 325.

To give more time to make dressing, I usually cook the vegetables the night before and put in fridge and add to scalded milk the next morning. Dressing should be cold when put in turkey.