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.
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.
For the cornbread, preheat oven to 400\u00b0F.
Mix together cornbread and crumbled toast with stock.
Be sure to use enough stock so that it will not be stiff. (1-2 cups).
Add eggs and remaining ingredients.(spices to taste).
Bake slowly for one hour.(350\u00b0F).
Boil chicken (or turkey), onion, and celery until meat
or 1-2 mins. Add turkey and cook for 5 mins
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 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.
Crumble cornbread and biscuits; add herb stuffing, onions, celery, sage and poultry seasoning.
Let set overnight.
Add eggs, broth and salt.
I buy chicken broth in cans and mix with turkey broth.
Bake at 350\u00b0 until done.
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.
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.
rom heat.
To butterfly turkey tenderloin, starting at long side
Moisten bread crumbs with hot meat stock.
Add salt, pepper, sage and eggs.
Melt butter.
Simmer chopped celery and onion slightly and add to the dressing.
Then add boiled eggs and giblets if desired.
Soak cornbread and biscuits in chicken broth, getting out all lumps.
Add well beaten eggs, celery seed, black pepper, salt and chopped onions to cornbread mixture.
Grease pan.
Pour in dressing.
Cook in 425\u00b0 oven about 1 hour, depending on thickness. Test for doneness with knife. Will serve 60 to 75 people (recipe divides easily).
20-lb. turkey. If cooking dressing separately from turkey, pour fat over
If your broth has a lot of fat, use 4 sticks of margarine. If you buy your broth in cans, use 6 sticks.
Cook onions and celery in butter about 8 to 10 minutes in microwave.
Mix all ingredients well.
If more broth is needed, add water to make dressing like cornbread.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Do not overbake.
This makes a very large roasting pan full.
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
Combine dressing and butter. Mix well. press on bottom and sides of PAM coated 9 inch pie pan or quiche plate. Bake at 400 degrees for 5 - 7 minutes. Cool.
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.