Corn Bread Dressing (from corn bread)

Yield:
Stuffing for 12-pound turkey

. . . for roast turkey

Ingredients:

  1. 1/2 cup butter, margarine, or turkey fat*
  2. 1 cup chopped celery
  3. 1/2 cup chopped onion
  4. 1/2 cup chopped green pepper
  5. 1 cup chopped nuts (optional)
  6. 6 cups (1 1/2 quarts) corn bread crumbs
  7. 6 cups (1 1/2 quarts) soft bread crumbs
  8. 2 teaspoons salt
  9. 1/2 teaspoon pepper
  10. 1 1/2 teaspoons poultry seasoning
  11. 2 eggs, well beaten
  12. 1 to 1/2 cups broth from cooked giblets
Directions:

Heat half the butter in frypan. Add celery, onion, green pepper and nuts; cook over low heat 5 minutes. Cut rest of butter into small pieces; mix lightly with corn bread crumbs, bread crumbs and seasonings. Add eggs; sprinkle cooked broth over mixture. Toss lightly to mix. Stuff turkey lightly. Roast in preheated oven according to turkey roasting instructions.

*To make turkey fat, remove excess fat from turkey; heat slowly in frypan or double boiler. If, using turkey fat, drain and cool in measuring cup.



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