Secret Recipes

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Turkey and Dressing

  • 1 turkey
  • 1 large pan cooked cornbread
  • 2 cups fine white bread crumbs
  • 2 cups diced celery
  • 3 cups diced onion
  • Canola oil
  • 6 raw eggs
  • 3 cans cream of chicken soup
  • 2 cans cream of mushroom soup
  • 6 boiled eggs
  • 1 can cream of celery soup
  • 1 tbs. garlic powder
  • 1 Tbsp Greek seasoning (or your favorite)
  • 1-2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • Turkey or chicken broth

You can either smoke the turkey or bake in the oven. To bake turkey (about 15 pounds). Bake according to size of turkey. Instructions are normally on the turkey. Thaw turkey, remove giblets, & wash well. Line large pan with foil. Salt and pepper inside of turkey. Grease outside of turkey with Canola oil. Sprinkle outside of turkey with salt, pepper & garlic powder. Wrap tightly in foil, for baking turkey.

Bake in preheated 375°F oven for about 3 to 4 hours. Baste every 45 minutes. For dressing, cook a large pan of cornbread. Chop celery & onions & saut in a small amount of Canola oil until tender. You can decrease the amount of celery & onions according to your taste.

Boil 6 eggs, cool, peel & chop. Crumble the cooked cornbread in an extra large pan. Add sauted vegetables, raw eggs, & chopped boiled eggs, white bread crumbs, soups, garlic powder, Greek seasoning, salt, pepper, & sugar. Add broth to make the dressing to desired consistency.

Pour into a 4 or 5 in. deep baking pan & bake in preheated 350°F oven until dressing is firm & lightly browned (approximately 1 hour). Baking the dressing in a deeper pan keeps the dressing from becoming too dry while baking.

Servings:
12