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.
- 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°.
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.