Vincent Price's Turkey Dressing

Vincent Price’s Turkey Dressing

3 pounds. sausage (American)
2 loaves Italian bread (stale)
2 lbs. cooked chestnuts
3 stalks celery (not bunches), chopped
1/2 lb. onions, chopped
2 1/4 tsp. salt
1/2 c. chopped parsley
1 tsp. thyme
1/2 tsp. pepper
3 eggs

Soak bread in cold water. Fry sausage, if too much grease, pour some off.
Add chopped celery and onions. When they are golden color, add bread that
has all the water squeezed out of it. Add parsley, salt, pepper, thyme and
eggs. Mix well.

Salt and pepper inside of turkey before adding the dressing. The bird
stuffed, grease and salt and pepper outside and put some chopped onion,
celery, carrots in bottom of roasting pan for seasoning of gravy.

Vincent Price’s “Great Treasury of Recipes”