2 cups chopped celery
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.
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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