Grandmother's favorite dressing

Yield: 12 servings

Measure Ingredient
1 quart Day-old bread crumbs
1 quart Day-old crumbled corn bread
1 quart Day-old biscuits
1 cup Chopped onion
1 cup Chopped celery
¼ cup Chopped gr onion with tops
¼ cup Chopped parsley
1½ teaspoon Sage
1 teaspoon Salt
¼ teaspoon Pepper
2 cups Turkey Broth defatted
½ cup Melted butter
2 \N Slightly beaten eggs

In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well, but lightly. (You may add extra broth) Mixture should be extra moist.

Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes of turkey roasting time.

Before serving, blend stuffing from turkey with that baked separately. Makes 11 or 12 cups. Sometimes the cooks in your family added hard-cooked eggs.

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