Sandy's Onion Stuffing

Author: Sandy
Stuffs 18-20 lb. turkey


7-8 lbs. thinly sliced yellow onions 10 Tbs. butter
2 Tbs. vegetable oil ½ tsp. salt
½ tsp. sugar 1-½ 20-oz. loaves stale white bread
2 eggs 2 tsps. poultry seasoning
additional salt and pepper to taste

Melt 6 Tbs. butter and add vegetable oil in two large heavy pans (Divide ingredients between the two pans to help them cook more quickly.).

Cook onions in butter and oil in covered saucepan for about 25 minutes, until they soften.

Uncover pan, raise heat to moderate, and stir in salt and sugar.  Cook for about 1 to 1½ additional hours, stirring every few minutes, until onions have turned an even deep golden brown.

Let onions cool slightly, and place in very large mixing bowl.

A few slices at a time, take bread and hold under slowly-running lukewarm water to wet.  Squeeze water out, tear bread into pieces, and throw into mixing bowl with onions.

Beat eggs with a fork, add poultry seasoning, salt  and pepper to taste, and add to mixing bowl.

Melt remaining butter, add to bowl, and mix all ingredients.

Use to stuff turkey.

Notes and Variations

Spanish onions are easiest because of their size.  The sugar helps the onions brown.

Onions can be prepared a day ahead if desired.

If any stuffing cannot fit into turkey, put remaining stuffing in buttered baking dish, moisten with ½ cup chicken broth, dot with butter, and bake in preheated 325° oven, covered, for about 25 minutes.