nd add to my favorite dressing recipe alog with some of the
Mix Gravy Mix, flour and sage in large saucepan. Gradually stir in apple juice, turkey drippings and water with wire whisk until smooth.
Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).
Saute onion and celery in small amount of butter.
Add to cornbread and white bread which have been crumbled together.
Add seasonings and mix thoroughly.
Add boiled eggs and turkey broth and stir well.
Add salt and pepper to taste.
Bake in 325F oven for one hour or until light brown.
In a large bowl, combine dressing, broth, butter and egg; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie plate.
Set aside.
In a large skillet, saute onion in oil until tender.
Stir in turkey, gravy, peas (if desired), parsley, pimentos, Worcestershire sauce and thyme.
Heat thoroughly.
Pour over crust.
Bake at 375\u00b0 for 20 minutes, or until golden.
Yields 6 servings.
In large bowl, combine dressing, broth, butter and egg; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie plate; set aside.
Brown onions, peppers, celery and garlic in Crisco in pot.
Add ground gizzard, liver and ground beef.
Cook well.
Add chopped chives, salt, pepper and sage.
Add ground corn bread (recipe follows).
Moisten dressing with butter, water and brandy.
Correct seasoning and add nuts.
Yield:
9 1/2 cups.
Allow 1 cup dressing per pound of fowl.
Stuff loosely into bird to allow for expansion. If you bake separately, place in a 350\u00b0 oven for 40 to 45 minutes.
b>turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage
Mix corn bread and broken bread or biscuits.
Add enough broth to get it to desired consistency.
(This should be very watery as it will thicken as it cooks).
Add salt and pepper to taste.
Add pieces of turkey or chicken.
Bake uncovered in a 350\u00b0 oven until sides are slightly brown and dressing seems set.
(Grandma would usually buy a hen and cook it for the broth and meat if she baked her turkey in a bag, usually using the turkey broth for the giblet gravy.)
r large roasting pan, place turkey wings, onions, celery and carrots
Combine all ingredients in a large bowl.
Stuff into neck and body cavities of turkey.
If preferred, bake in separate pan. Enough stuffing for a 16 pound turkey.
Cook the chicken, celery and onions together.
While this is cooking, mix the Stove Top, cornbread stuffing mix, eggs, sausage and sage seasoning (to your taste) together.
When chicken is done, remove it from the bone and tear it into tiny pieces.
Add to the broth, pour the broth, onions, celery and chicken into the bread mixture.
Mix well.
If the dressing is not moist enough, use the drippings from the turkey.
Bake in 325\u00b0 oven until lightly browned and done.
utter, onion, celery, thyme and sage and saute, stirring occasionally with
Melt margarine in skillet.
In margarine, saute chopped onion, chopped celery and leaves.
Add salt, pepper, sage, thyme (may be omitted and recipe is still just as good) and poultry seasoning.
Heat turkey broth left in roaster after removing turkey.
This is the success of the dressing.
Add some broth from giblets, reserving some of this broth for your giblet gravy.
Add cornbread, crumbling fine.
Add stuffing mix.
Add salt, pepper, eggs, chopped onions, sage and well mashed liver.
About 30 minutes before dinner bake at 350\u00b0 for 30 to 40 minutes, uncovered, on lower rack in oven.
Dressing is done when brown around edges.
Brown on top with broiler.
Cook celery and onion until tender (save broth).
Mix sage, poultry seasoning and dressing mix.
Stir well the eggs and butter with dry ingredients, adding only as much broth as needed to make a moist stuffing for cavities of turkey and/ or make small patties and place on baking sheet and lightly brown in oven.
Good with turkey gravy poured over patties.
ne or two slices of turkey. Take a nice large outer
Cook one pan of cornbread and the same amount of biscuits or light bread.
Crumble and mix in big bowl.
Add onion and sprinkle with celery seed, sage and black pepper.
Add the broth off the turkey (or hen).
Save 2 cups broth for gravy.
Add milk and eggs to dressing mixture.
If need more liquid, add enough water to make a thin batter.
Put back in roaster with turkey (or hen) and bake slow until dressing is cooked through.
Cook
chicken
parts
in plenty of broth.
Chop chicken and add to dressing mixture.
Add broth from chicken or turkey until dressing
is soupy.
Mix with your hands.
Spray baking pan or grease.
Bake until done at 350\u00b0.
If salt is added to chicken or turkey, don't add salt to dressing.
Best way is to taste it.
Start water boiling in a medium saucepan.
Add turkey parts, bits of turkey, celery, onion and bell pepper.
Let boil for 45 minutes or until vegetables are soft.
Remove turkey parts. Crumble cornbread in a large baking pan, then add vegetables and broth (if the mixture is too dry, add water until it's semi-sloshy), then add seasoning and 3 raw eggs.
Mix well.
Cook at 350\u00b0 for 1 hour or until top is light brown and dressing is moist.
Serves 8.
Mix all ingredients together and bake at 350\u00b0 for about one hour or until the celery and onion are done.
For a large crowd, you may double this recipe.