Sufficient for a 4# chicken. A small turkey or a goose will require 1-1/2 times this amount, and the recipe will have to be doubled or trebled for a large bird.
There is no set rule for the proportions of ingredients for bread dressing. It should be palatable, light, and slightly moist, well flavored, but bland. Chopped green peppers, nut meats, sautéed mushrooms, and drained or lightly sautéed oysters may be added to it. Stock or oyster liquor may be substituted for milk.
Chop the giblets. Melt ¼ c butter. Add 2 Tbls or more chopped onion and the chopped giblets (optional) to ¼ c melted butter.
Combine 4 c crustless diced bread (white, graham, or whole wheat)* (Grind dry bread; 1 large loaf for 15# turkey); 2-3 eggs (optional); 4 Tbls chopped parsley; ¼-1 c chopped celery (3 or 4 ribs); ¾ tsp salt; ½ tsp paprika; 1/8 tsp nutmeats; 1-1/2 c nut meats, preferably black walnuts (optional); milk, stock, or melted butter to moisten the dressing very lightly.
In place of the nut meats, you may use 6 pork sausages, skinned, sliced and browned, or 1 c or more sliced mushrooms, sautéed with the onion.
*Preferably one day old. Bread two days old may be toasted for a light dressing.