Crumble cornbread.
Add bread cubes and rice.
Saute onions and celery in margarine until tender.
Add to cornbread mixture. Add beaten eggs, boiled eggs and margarine.
Add spices and soup. Add pecans last.
If dressing is too dry, add either bouillon or water to moisten.
Bake at 350\u00b0 for 45 minutes (don't overcook). Dressing should be quite moist when done.
requently. Add garlic and cook for 1 minute longer, but don
Pour the turkey drippings into a very large frying pan.
Saute onions and celery until tender but still slightly crisp.
Stir bread cubes, macadamia nuts and pineapple. if desired, into the onions and celery.
Pour over the stock and beaten eggs. Fold in thoroughly.
Season with salt and pepper and serve in a warmed casserole.
Boil onion and celery in broth until tender.
Add margarine to broth to melt.
Mix onions, celery, and beaten egg with broth and margarine. Pour over cornbread and bread crumbs and mix.
Put in buttered casserole and bake at 350\u00b0 for 30 minutes until brown.
Make cornbread loaf the night before.
Crumble cornbread and mix ingredients.
Preheat oven on 500\u00b0.
Pour cornbread in pan and bake at 500\u00b0 for 10 minutes.
Cut down to 300\u00b0 and bake for 30 minutes.
b>turkey will add moisture during the cooking process.
Use this recipe
Cracklings Turkey:
Remove frozen skin from
our Turkey for at
For Dressing: Whisk together all ingredients. Season
>Chop fine the reserved turkey fat.
In a small
ll of the SEASONING spices for dressing in a clean spice mill
rine mixture over and around turkey.
Carefully draw up and
d Worcestershire sauce. Place the turkey in a non-reactive pan
In saucepan, combine celery, bell pepper and onions.
Cook until tender and season lightly, if desired.
In a large mixing bowl, combine crumbled cornbread and crumbled loaf bread.
Add sauteed vegetables, boiled eggs and seasonings; toss well.
You may also add Pepperidge herb dressing for taste.
Now, add turkey broth and mix until desired consistency is reached.
You may stuff turkey and arrange turkey around or just bake in pan until done. Use a 350\u00b0 oven.
Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
nd savory. Loosely pack into turkey cavity - it shouldn't be
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
fter carving your turkey save any tasty drippings for later to add
Take everything out of the turkey. There will be a giblet
Preheat the oven to 350\u00b0F.
In a small bowl, mix the butter together with one of the packets of seasoning mix until well blended.
With clean hands, carefully separate the breast skin from the breast by moving your hand underneath the skin. Spread the butter mixture evenly under the skin. Sprinkle the remaining packet of seasoning mix all over the turkey.
Roast the turkey covered for 3 hours, then uncover and cook for another 30 minutes or until juices run clear and an internal temperature of 165\u00b0F is reached.