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TURKEY AND CORNBREAD DRESSING 1 (20 lb.) turkey 1 large onion 3 large onions 2 bunches green onion 1 stalk celery 1 box dressing 1 large pan cornbread 6 slices bread 1 small box sage 6 boiled eggs, chopped 9 raw eggs salt and pepper to taste Cook turkey with neck and giblets. Cut up onion. Add 1 quart water; cover and cook until done, approximately 3 1/2 hours at 375 degrees. Remove turkey and take out neck and giblets. Take broth. Add 3 large onions, 2 bunches green onions and celery. Mix together dressing, cornbread, bread, sage, boiled eggs, raw eggs, salt and pepper. (If too dry, add water.) Add to broth. Bake in oven for approximately 3 hours. Giblet Gravy: turkey neck, liver and gizzard 1 onion, chopped 1 bunch green onions 3 blades celery 1/2 c. dressing mix 2 boiled eggs Debone turkey from neck. Dice all other meat; put in stew boiler. Cover with water. Add onion, green onions, celery and boiled eggs (chopped). Add dressing mix; mix well. Cook until done. Add salt and pepper to taste. Add 1 large tablespoon flour in cup of water; boil 3 minutes. Serve over dressing. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |