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Turkey & Corn Bread Dressing

2 cups chopped celery
1 cup chopped onion
1/2 cup butter or margarine
6 cups crumbled corn bread
2 cups crumbled biscuits
1 to 2 tablespoons dried sage
1 to 2 tablespoons poultry seasoning
2 eggs, beaten
1 cup chicken broth
1 turkey (10 to 12 pounds)
melted butter or margarine

Saute celery and onion with butter in a skillet until tender. In a large bowl, mix together corn bread, crumbled biscuits, sage and poultry seasoning. Add celery and onion mixture. Combine eggs and chicken broth; add to corn bread mixture, stirring gently to mix well.

Rinse and dry turkey. Stuff body cavity with the dressing. Fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan and brush with the melted butter. Bake in a preheated 325 degree oven for 3-1/2 to 4 hours. When the turkey begins to brown, cover lightly with a tent of foil. Allow to stand 20 minutes when turkey is done. Remove all the dressing to a serving bowl.

Yield: 8 to 10 servings

NOTE: Dressing may be baked separately in a greased 2-quart casserole dish. Cover and bake at 400 degrees for 20 minutes, uncover and bake for 10 minutes more or until lightly browned.

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