Turkey and Dressing

Farmerville #207, OES

150 – 175 Generous Servings

8 (12 lb) Turkeys, baked & when cool, sliced

  • 12 dozen eggs (or more) using: 3 dozen in corn bread, 7 dozen raw in dressing, 2 dozen boiled, chipped fine in dressing
  • 8 bunches celery, chopped (1 bunch to a turkey)
  • 12 lbs onions, ground
  • Broth from baked turkeys
  • Pet milk, if needed
  • Butter or oleo, if broth is not rich enough
  • Salt & black pepper to taste
  • Several pans baked and crumbled corn bread

Mix and bake approximately 1 hour at 325 – 350° in long pans (not too thick).

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