2 qts. bread crumbs (1/2 homemade biscuits and 1/2 loaf bread at least 1 day old)
1/2 c. or 1 stick butter
1/4 c. turkey fat (skimmed from stock)
Enough stock to thoroughly moisten
Salt and pepper, to taste
1 tbsp. sugar

Skim most of fat from stock to avoid greasy dressing. Crumble bread fine and dry out in moderate oven until crunchy, but not real brown. Stir often. Then mix with prepared crumbs. Divide stock in 2 portions, setting aside some for gravy. Bring the portion for dressing to a rolling boil. Place butter on top of crumbs and pour over all the hot stock, tossing and mixing until all crumbs have been moistened and mixture is of supple consistency, but not thin. (If there is not enough stock; add boiling water or, better still, chicken stock).

Add salt and pepper to taste. Add melted turkey fat and sugar and beat until fluffy. Place mixture in well buttered pan or pans, pressing out to edges and bake in a 350 degree preheated oven until light brown and puffy. Cook desired thickness. This amount will serve a goodly number and may be enlarged upon for church suppers, etc. or decreased to meet the needs of a small number.