Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/3873/Corn_Bread_Dressing_(from_corn_bread)
Corn Bread Dressing (from corn bread)
. . . for roast turkey
Yield: Stuffing for 12-pound turkey
Ingredients
| 1/2 | cup | butter, margarine, or turkey fat* | |
|
|
|||
| 1 | cup | chopped celery | |
|
|
|||
| 1/2 | cup | chopped onion | |
|
|
|||
| 1/2 | cup | chopped green pepper | |
|
|
|||
| 1 | cup | chopped nuts (optional) | |
|
|
|||
| 6 | cups | (1 1/2 quarts) corn bread crumbs | |
|
|
|||
| 6 | cups | (1 1/2 quarts) soft bread crumbs | |
|
|
|||
| 2 | teaspoons | salt | |
|
|
|||
| 1/2 | teaspoon | pepper | |
|
|
|||
| 1 1/2 | teaspoons | poultry seasoning | |
|
|
|||
| 2 | eggs, well beaten | ||
|
|
|||
| 1 to 1/2 | cups | broth from cooked giblets | |
|
|
|||
Directions:
Heat half the butter in frypan. Add celery, onion, green pepper and nuts; cook over low heat 5 minutes. Cut rest of butter into small pieces; mix lightly with corn bread crumbs, bread crumbs and seasonings. Add eggs; sprinkle cooked broth over mixture. Toss lightly to mix. Stuff turkey lightly. Roast in preheated oven according to turkey roasting instructions.
*To make turkey fat, remove excess fat from turkey; heat slowly in frypan or double boiler. If, using turkey fat, drain and cool in measuring cup.
Please note that some ingredients and brands may not be available in every store.
Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/3873/Corn_Bread_Dressing_(from_corn_bread)
Be the first to comment on this recipe!
Add a Comment Login