Poultry & Dressing

Serves 25 – 30 generously

2 large pans corn bread (using almost 5 lbs cornmeal, 4 eggs or more, baking powder, salt and buttermilk)

1/2 loaf light bread, toasted (buns, crust, biscuits or rolls, etc.)

Broth from 1 (12-14 lb) turkey or 2 or 3 very large hens, cooked. Crumble baked and toasted breads and pour broth over and let set.

Add:

  • 12 raw eggs
  • 4 boiled chipped eggs
  • 1 stalk celery, chopped
  • 1/2 can Pet milk
  • Salt and pepper to taste

If broth is not rich enough, add 1 stick butter.  If mixture is too dry, add broth as needed or if too soupy, add more toast.

Bake approximately 1 hour at 325 – 350°.

Giblet Gravy:

Use giblets from turkey or hens, boiled and chopped. Add broth from cooked poultry and 1 cup or more raw dressing. Season to taste. Cook slowly until thickens. Serve over baked chicken or turkey and dressing with cold sliced Cranberry Sauce.

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