Hannah Smucker’s Amish Rousch

Directions

Season the turkey generously with salt, pepper, and poultry seasoning. Roast according to package directions until fully cooked. Remove from the oven and cool. When cool, remove the meat from the bones and cut into bite-sized pieces. (Reserve the bones and drippings for stock and gravy!) Refrigerate turkey until the day of your meal. On the day of, melt the butter in a large pot over medium heat. Add the celery and cook until tender, 5 to 10 minutes. Remove from heat and add it to a large roasting pan. Allow to cool slightly and add the eggs. Tear the bread into 2-inch pieces. Working in batches, add the bread to the roasting pan. Use your hands to vigorously mix the bread with the liquid ingredients. Continue adding bread and mixing with the hands. (Tip from Sondra: “The more you smoosh it together, the better it will be.”) Put a lid on the roasting pan. Place into a 350° F oven and bake for 45 minutes. Remove from oven. Stir well, scraping from the bottom. Season with a generous amount of black pepper. Turn the oven down to 325° F. Continue stirring and adding pepper, every 30 minutes for 3 1/2 hours. The dressing should become toasted, but not dry.