Stuffing

Night or day before, cube and toast a white sandwich loaf (day or two old is good) under the broiler on cookie sheets. Put the cubes in a large mixing bowl for morning.
Cook bacon with chopped onion. Add butter and let it just. cook gently and gather the flavours, about 30 minutes.
Pour this mixture plus eggs over the bread cubes. Keep the pan that you have cooked the bacon in on the heat and add hot water to it together the bits. This keeps the flavour going and will keep the dressing from getting to dry.
Start mixing the cubes and wet mixture...as you go you will be adding poultry seasoning sage, parsley, marjoram and a wee bit of savory plus salt and pepper, to taste.
Continue to add small amounts of the bacon/onion water. You will find it tempting to mix it with your hands and this is the best way to do it. You will be able to smell the flavours and you can sample taste a wee bit to see if you are happy with he balance of seasonings. The consistency should be quite squishy...don't make it too dry but make sure it doesn't turn pasty.
Pack loosely into the turk as it expands and it will be too firm. Likewise, you can cook it in a casserole dish covered with foil and drizzle with chicken broth every once in a while.
GOOD LUCK! As Jamie O. would say, "eerie peezie".

ANTHOLOGY NOTES

*We tend to go through A LOT of stuffing in our house, so I often double/triplet the recipe.

*Typically, we just get Wonderbread for this.

*You will find that as the stuffing mixture sits, the flavours will melt together and become stronger.

*I usually make this the day before so holiday dinner isn't quite so hectic on the day!