Brown celery and onion in margarine and set aside.
Brown hamburger and drain.
Add celery mixture to hamburger.
Pour in a 9 x 13-inch pan.
Cover with bread dressing.
Mix cans of soup and water.
Pour over the top.
Bake at 350\u00b0 for 1 hour.
Let stand 15 minutes before serving.
her wattages.
Wash the turkey thoroughly inside and out,
nd add to my favorite dressing recipe alog with some of
In a casserole dish, lay turkey only to cover bottom.
Add a layer of dressing.
Add another layer of turkey.
Continue in this fashion until all turkey and dressing is gone.
Pour gravy over casserole.
Put in oven at 350\u00b0 to heat the turkey.
Do not overcook.
Mix all ingredients.
Pour into an oblong casserole dish or stuff chicken in turkey with dressing.
If baking in dish, cook at 425\u00b0 until golden brown.
Grease a large pan.
Mix all ingredients.
Bake for about 30 minutes or until brown at 350\u00b0.
Makes the most moist corn bread dressing you have ever eaten.
Mix corn bread and toast bread with chicken stock.
Add enough so mixture will not be stiff.
Add eggs and remaining ingredients. Pour into greased casserole.
Bake slowly for 1 hour.
The already cooked chicken from stock can be arranged in corn bread dressing.
arge roaster pan for this dressing.
Cook cornbread according to
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.
br>Pour giblet mixture over bread mixture and toss to mix
Cut off one leg and thigh of turkey.
Cook, using broth for dressing, plus broth from baking turkey.
Mix bread ingredients and bake at 350\u00b0 for 30 minutes.
Next, cool bread.
Mix with broth, eggs, celery, onion, deboned turkey meat and salt and pepper to taste.
When you think too soupy, mixture is just right to bake.
(No dry dressing.)
Bake in moderate oven about 30 minutes or until light brown and bubbly.
Cook neck and giblets until tender.
Remove neck and giblets. Save giblets for giblet gravy.
Save stock for dressing.
In stock from neck and giblets, cook onions and celery for 30 minutes. While onions and celery are cooking, in a large bowl, mix other ingredients.
Then, add onions, celery and turkey stock along with enough stock from roasted turkey to make a soft dressing; mix well.
Have dressing soft, about consistency of cake batter.
Bake in greased baking pan in preheated 400\u00b0 oven for 30 to 40 minutes.
Mix bread crumbs, eggs, milk, wheat and white bread, celery, onions, bell pepper, sage, oregano, hen or turkey broth and chicken soup in a large bowl until the mixture is smooth.
Add water to mixture to keep dressing from being thick and having no lumps in mixture.
The mixture should look like uncooked corn bread.
Season with pepper and little or no salt.
Pour mixture in a buttered dish or large baking pan.
Set oven at 350\u00b0 and bake until dressing is golden brown.
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.
Cut butter into very small pieces and mix with corn bread and bread crumbs.
Heat fat in a heavy skillet; add nutmeats, celery and onion and saute slowly for 5 minutes.
Add to cornbread mixture.
Add seasonings, mixing thoroughly.
Add well beaten eggs; sprinkle cooled broth over surface, stirring lightly until dressing is of desired moistness.
Stuff lightly into breast region and body cavity of turkey.
Makes enough for a 12 pound turkey.
Cook celery and onions in butter until tender.
Mix bread in a large bowl and toss with salt, pepper and herbs.
Add cooked vegetables, eggs and water chestnuts.
Moisten with chicken broth, using enough to make dressing, which is neither dry or soggy.
If any dressing will be cooked separately, make moister and bake along with the turkey the last hour of cooking.
Makes about 12 cups or enough to stuff a 10 to 12 pound turkey and bake some on the side.
Prepare bread for dressing, crumbling both into large bowl. Cook onions and celery in 1 cup of water on low heat until done. Add to crumbs and seasonings; add broth or milk to make a moist dressing.
Pour into a greased pan and cook at 400\u00b0 for about 30 minutes or until brown, or stuff in turkey cavity and bake the last hour of completed time allowed for turkey.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cook turkey in water with bouillon cubes for 5 to 6 hours (or until done) at 350\u00b0.
Remove turkey.
Set broth aside to cool. Carve turkey and arrange on platter.
Cover.
In large bowl, combine cornbread crumbs, light bread, onions, eggs and seasonings.
Add broth and mix well.
Work well with your hands, blending out bread lumps.
Mixture should be very \"soupy\".
Pour into turkey roaster and cook for approximately 1 hour.
Stir once or twice during this time.
Cook until lightly browned.
Serve with turkey.
Boil turkey parts in 6 cups of water until tender.
Break bread into cubes.
Moisten bread with juice.
Add sage, onion, salt and beaten eggs.
Mix, kneading, until all is moist and blended, making dressing soft.
Add ground meat.
Mix well and put in 9 x 13-inch pan.
Bake for 1 hour at 350\u00b0.
Serves 20.