Here is the dressing recipe I promised in the last post:
Corn bread (2 per roasting pan)
Loaf of bread (1.5 per pan)
Celery (approx 1.5 stalks)
Onion (approx 1 ½ yellow)
salt & pepper
Turkeydrippings (2-3 cups)
Can of broth if necessary
Have cornbread made & dried
Dry out loaf of bread (we broil both the cornbread & white bread to speed up this
process. My grandma leaves it out for a day or more)
Chop celery & onion in a food processor. You want it pretty fine, but not mushy. Then fill a 3qt. pan ½ full of celery, then add onion until ¾ full. Add water until covered. Cook on low for 10 minutes or until tender. Pour over bread & mix. Pour in broth & dripping until desired consistency is reached. Make sure you don’t over fill with liquid & make it runny. It needs to still have some consistency to it. Otherwise it will not cook right & come out mushy. YUCK!
Add egg & mix well.
Add Poultry Seasoning to taste (start with 2 tsp).
Add Sage to taste.
Add salt & pepper to taste.
Heat oven to 350 degrees
Put in oven uncovered to heat untilHOT(approx 45-60 min)
If you premake the dressing: Remove from fridge & heat in oven COVERED for 45-60 min, then UNCOVER and continue to heat untilHOT(approx 30-45 min).
Be sure and let me know if you try this recipe! I’d love to hear what you think!!