Yield: 12 servings
|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|
|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.