1 sm. box chicken stove top dressing
1 stick butter
1/2 jar chicken granules (not cubes)
1/4 jar beef granules (not cubes)
1 lg. can chicken broth
2 loaves sandwich type white bread. I use Sunbeam Jumbo bought at Sunbeam Thrift
1 turkey approximately 20 pounds
Couple tbsp. of Kitchen Bouquet for darkness

Roast turkey in baking bag/save all juice (or how you do it). Cube bread and dry (I put mine in oven and bake at 325 degrees for 15 minutes). Put in inside pan of roaster. Cook chicken stove top dressing according to directions except I use 2 cups water and 1 stick butter. Add to bread cubes.

Heat 1 large can of chicken broth. I also add an additional 1/4 can of water to rinse can. Add to above mixture. Shake some white pepper and onion salt over above - not too much as more can be added later.

Heat 1 can of water (use broth can), dissolve:

1/2 jar of chicken granules
1/4 jar of beef granules
2 tbsp. Kitchen Bouquet

Add to above.

After doing this, mix well making sure all bread is moistened.

Add turkey and juice. (If turkey and juice have been in the refrigerator, heat before adding.) Mix well and add additional seasoning if needed.

Need to heat all this at least 1 hour to make sure everything is well blended. (If it looks dry, add 1/2 can water with 1 tablespoon Kitchen Bouquet in it, but no more, can use less.)

Be sure and stir a lot so it does not stick to sides. Heat can be reduced at any time, but it should blend together at an hour.

Sometimes after the turkey and dressing have been heating for a while that is when additional seasoning can be added. If liquid is added, it has to be heated first. Kitchen Bouquet can be added. Even salt if needed.