By “Grandma Laing” I’m speaking of my grandmother, whose maiden name was Laing’s, great grandmother. So her father’s grandmother. For a 20 lb bird
3 cups of chopped onion approximately 1/2 inch square pieces
5, 14 oz bags of common crackers ground to penny size
3 sticks of butter
3 quarts of milk
1 teaspoon pepper
6 tablespoons salt
6 tablespoons bells poultry seasoning
after you chop the onions & break up the common crackers, mix together.
Put butter & milk in a pan & heat on stove to scalding hot.
Mix salt, pepper & bells seasoning together in a small bowl and sprinkle over cracker & onion mix.
Break eggs one at a time into cracker mix and stir between each eggs addition.
once milk is hot & butter melted pour in 1/2 cup increments into the cracker mix until blended.
let cool (preferably overnight)before stuffing the bird. Or cook in a casserole with the turkey, if you like turkey neck meat it is also good to pack stuffing around the turkey neck and bake them together