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.
Make two recipes of cornbread according to the
ntil well blended.
Spoon dressing into a lightly greased 13
Crumble toast and cornbread.
Cook celery and onion in turkey fat until tender.
Add the rest of the ingredients and mix thoroughly.
Place in baking pan and bake in preheated oven for 30 minutes or until brown.
Saute the onion and celery in the canola oil until soft, melt margarine in same pan.
Mix with remaining ingredients except broth in large bowl.
Moisten with broth to your taste (I like mine pretty wet, I usually get closer to the 3 cups).
Place in a casserole dish or aluminum pan.
Bake at 400\u00b0F for 25 to 30 minutes, or until a nice crust develops on the top.
**May use to stuff a 10 to 14 pound turkey. If stuffing a turkey, add very little broth. It will absorb additional moisture in the turkey. Pack loosely.
Mix breads; add raw eggs and other ingredients.
Mix well. Have dressing soft, about the consistency of cake batter or thick soup.
(This is the secret of good dressing.)
Bake in greased baking dish (13 x 9 1/2-inch) for about 40 minutes, or stuff bird with the uncooked dressing.
Mix bread, raw eggs and other ingredients.
Mix well.
Have dressing soft, about the consistency of cake batter or thick soup. This is the secret of good dressing.
Bake in greased 13 x 9 baking dish for about 40 minutes at 350\u00b0.
Cook onions and celery in small amount of water.
Crumble cornbread and bread together with fingers.
Add cooked rice.
Add celery, onions, apples, salt, pepper and poultry seasoning.
Add enough turkey stock or chicken broth to make a drop (sloppy) batter.
Add well beaten eggs.
Pour into a well greased 9 x 13-inch pan or baking dish.
Bake at 350\u00b0 for 1 hour till brown.
Make dressing according to directions on Stove Top box.
For each roll use 2 large pieces of turkey.
Place 2 tablespoons dressing on turkey and roll up.
Place seam-side down in 9 x 9-inch glass baking dish.
Spoon gravy across center of rolls. Bake in 325\u00b0
oven for 30 minutes until heated through.
Combine bread, drippings, and seasonings; toss to mix.
Add broth to moisten slightly; blend thoroughly.
Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20).
Spread 1 1/2 quarts turkey on top of dressing.
Add another layer of dressing and turkey.
Cover each pan tightly and bake at 350F degrees for 1 hour.
Melt margarine; stir in flour and salt.
Gradually stir in broth.
Cook until thickened.
Pour 2 quarts gravy over each pan.
Bake at 250F uncovered about 15 minutes before serving.
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.
epper; mix well. Rub on turkey tenderloins. Arrange over stuffing mixture
Fry onions until transparent in the butter and then add the bell pepper, celery, garlic, clove and parsley, mixing constantly over low heat.
When cooked down slightly, add the remaining ingredients and mix in a good size bowl, moistening the ingredients with turkey stock to soft consistency.
Stuff the turkey with the dressing or cook in a separate pan.
20-lb. turkey. If cooking dressing separately from turkey, pour fat over
Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
In a medium sized skillet, heat oil until hot but not smoking.
Shape turkey mixture into two patties.
Add to skillet, fry until golden brown, about 5 minutes on each side.
Remove to serving plate, add rest of warmed up gravy over patties.
Brown and drain hamburger; set aside.
Cook giblets and save liquid.
Grind giblets, celery and onion together.
Mix with double bag of Katherine Clark's stuffing.
Moisten with giblet liquid so there is no dry bread.
Salt cavity of the turkey and stuff with dressing (more than enough for a 20 pound turkey).
Do not pack it tight.
Heat rest in a dish for 20 to 30 minutes near the end of the turkey's cooking time.
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
o 350 degrees.
Slice turkey breast in 1\" slices and