Rice's dining salon turkey dressing

Yield: 8 servings

Measure Ingredient
4 cups Cornbread -- crumbled
4 cups Lightly Toasted Bread --
\N \N Cubed
1 large Onion -- chopped
1 cup Celery -- chopped
1 large Dill Pickle -- diced
2 cups Turkey Broth
2 \N Eggs -- well-beaten
2 teaspoons Sage
\N \N Salt And Pepper -- to taste
\N \N Additional Broth As Needed

Combine cornbread and bread in large mixing bowl. In medium saucepan, add onion, celery, and dill pickle to turkey broth. Bring to a boil, cooking until barely tender. Cool slightly and pour over bread mixture. Add beaten eggs, sage, salt and pepper, and enough additional broth to make a slightly moist mixture. Pour dressing in a greased 9 x11 baking dish. Bake in preheated 350 F oven for 30 mins.

Makes 8 to 10 servings.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking

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