Williamson County Aggie Mothers’ Club
TURKEY DRESSING RECIPE
24 cups
crumbled baked cornbread –use Pioneer Yellow Cornmeal & follow the recipe
but DO NOT ADD SUGAR – ingredients: use 1 cup cornmeal, 1 cup flour, 4
tsps baking powder, ½ tsp salt, 1 egg (beaten), 1 cup milk, 3 TBLSP
vegetable oil or shortening. Bake in a greased pan & follow baking
instructions on cornmeal bag – you will need to bake 4 pans (8x8 size pan) =
will yield 6 cups of cornbread per pan. Note: You can just double this recipe
& bake it in a 13 x 9 x2 pan and just bake it longer (if you double the recipe
then you will use a total of 2 pans and this will yield 12 cups per pan)
This is a just quicker way of baking it. (You can bake this in advance and
freeze it until you are ready to make your dressing)
12 cups
soft bread crumbs (1 loaf of sliced white bread works great crumbled)
1½ cups
chopped onion
1½ cups
diced celery
¼ cup
butter (1/2 of a stick of butter)
2 level tsp.
poultry seasoning (please, no heaping teaspoons-level)
6
finely chopped/diced boiled eggs (make sure they are adequately cooked)
4 quarts
chicken broth (Knorr bouillon cubes work well)
2 tsp.
salt
1½ tsp.
pepper
Instructions:
1.
Sauté celery and onions in the butter till they are softened.
2.
Mix cornbread and bread crumbs together in a large container. (Run through
processor/chopper to crumble)
3.
Add sautéed onions and celery to cornbread and bread mixture.
4.
Add poultry seasoning, salt and pepper and mix thoroughly. DO NOT ADD SAGE
5.
Add finely chopped boiled eggs. (make sure it is finely chopped)
6.
Pour chicken broth over mixture and stir well.
7.
Place in 2 pans (spray pans with no stick, lasagna size pans work well). Bake at 325
degrees until light brown. Stir after about 1 hour of baking, especially around the sides.
Do not burn edges. This will take about 1 ½ to 2 hours as ovens vary.
TURKEY AND DRESSING CAN BE DONE IN ADVANCE AND FROZENBUT PLEASE, HAVE IT THAWED FOR THE TURKEY DINNER!