Turkey with corn bread dressing

Yield: 1 servings

Measure Ingredient
2 cups Celery -- chopped
1 cup Onion -- chopped
½ cup Butter or margarine
6 cups Corn bread -- cubed day-old
2 cups Fresh bread crumbs
1 tablespoon Dried sage
1 tablespoon Poultry seasoning
2 eaches Eggs -- lightly beaten
1 cup Chicken broth
1 each Turkey -- l0-12 pounds
\N \N Melted butter or margarine

In a skillet, saute celery and onion in butter until tender. Place in a large bowl with corn bread, crumbs, sage and poultry seasoning.

Combine eggs and chicken broth; add to corn bread mixture, stirring gently to mix. Rinse and dry turkey. just before baking, stuff the body cavity and inside of the neck with dressing. Skewer or fasten openings, Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325 deg. for 3-½ to 4 hours.

When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl. Yield: 8-10 servings. Editor's Note: Dressing may be prepared as above and baked in a greased 2-qt.

casserole dish. Cover and bake at 400 deg. for 20 minutes. Uncover and bake 10 minutes longer or until lightly browned. Dressing yields 8 cups

Recipe By : Taste of Home

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