Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 12 pounds | Turkey |
| 1 cup | Onion; chopped |
| 2 cups | Celery; chopped |
| ¼ cup | Butter |
| 5 cups | Cornbread crumbs |
| 12 slices | Day-old white bread; cubed |
| 1 tablespoon | Ground sage |
| 6 \N | Eggs |
| \N \N | Salt and pepper |
| 4 cups | Broth from turkey (up to 4-1/2) |
Roast turkey at 325 degrees for 3½ to 4 ½ hours to internal temperature of 180 degrees, adding 1 gallon of water to pan to encourage broth. Remove turkey and set aside, straining all broth and reserving.
Saute onion and celery in the butter and add to cornbread, white bread, sage, eggs, salt and pepper. Pour broth over the mixture until it is no longer dry but holds when pressed together. Pour into greased 9x13 inch baking pan and bake at 350 degrees for 45 minutes. Serves 12-16.
Recipe by: Green Pastures Restaurant Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <zeiss@...> on Nov 20, 1997