White bread dressing is for Yanks (above the Mason Dixon line). My experience is they think cornbread is a type of cake. My husband is a Yankee.  I put the white bread stuffing in the neck cavity because I put the cornbread stuffing in the rear cavity. You may put it in either or both cavities. 

White Bread Sage Dressing/Stuffing

1 loaf                 Dried Crumbled White Bread ¼ large Diced Bell Pepper

1 stick                       Margarine ½ 8-oz. can Cream of Chicken Soup

1 stalk               Celery Hearts Diced 1 Tblsp. Rubbed Sage

½ tsp.                 Salt

½ tsp.                 Black Pepper

3                         eggs

1/2 med.           Diced yellow Onion

¼ can                Water (use soup can) if stuffing (or 1 can Broth from cooking turkey if dressing)

For Stuffing, Sauté Onions, Celery & Bell Peppers in Margarine. Mix sautéed veggies, soup, salt, eggs, black pepper, sage and water in white bread with other ingredients and mix well. Make sure everything is removed from the neck cavity. Stuff White Bread stuffing in neck cavity. Put foil over the exposed stuffing so it will not burn while the meat is cooking. Remove foil 10 minutes before the meat is done so the stuffing will crust over. Follow cooking instructions for Stuffed Turkey. Serves 4 to 6

For Dressing, Preheat oven to 375 Deg., add one can of Broth from cooking Turkey to mixture & mix well. Put in Casserole and cover. Bake for about 45 min. to an hour. Dressing should be moist but not runny when done. Serves 4 to 6

Serve with:




Bread             A, B 6, B 12, D, Zinc, Iron Bell Pepper C, Magnesium

Soup              A, B 3, B 6, B 12, Calcium, D, Zinc, Iron, Selenium

Onions          A, B 9, C, Flavonoids, Quercetin, Sulfur

Celery           B 9, C, Iron, Magnesium, Potassium, Calcium, 3-n-butyl Phthalide, Acetylenics, Phenolic Acids