Grace Duryee's Turkey Stuffing

My dad, Mel, and his mom, Grace ca. 1938

From my dad's mother, Grace Duryee.

Clean turkey, baste with butter, salt and pepper.  Cover with oiled paper towel.  Cook at 300 degrees; 1/2 hour per pound.

Proportion: 3 pans per pound of turkey (I don't know what this was written on the recipe card.)


  • Butter - 1/2 cube
  • Margerine (inexpensive) - 1/2 cube
  • 3 loaves white bread, cubed
  • 1 Tsp. sage
  • salt and pepper 
  • 3-4 shakes Worchestershire Sauce (2 Tbsp?)
  • 5 shakes onion salt (2 Tsp?)
  1. In frying pan, heat 1/2 cube butter and 1/2 cube margerine and add sage, salt and pepper, and Worchestershire.
  2. Place bread in skillet, stirring constantly until brown.
  3. Deposit seasoned cubes on paper until they reach room temperature; mix thoroughly with hands, re-seasoning to taste.
  4. Pack tightly.  Repeat until quantity of  1 pan per pound of turkey is reached.

Option:  May add celery or chestnuts