Makes 6 Quarts
|2 1/4 pounds of crumbled cornbread|
|3/4 pound of crumbled white bread|
|3/4 gallon of chicken or turkey broth|
|1 1/4 pounds of diced celery|
|1 pound of chopped onions|
|1/4 pound of melted butter|
|1/2 cup of Wesson oil|
|2 tablespoons of sage|
|1 tablespoon Lawry's Seasoned Salt|
|1/2 teaspoon of pepper|
|1/2 teaspoon salt|
|5 extra large eggs|
In a large soup pan, bring broth to a standing boil. For extra flavor, add ground up chicken or turkey skin. The richer the broth, the better. Place the white bread and cornbread in a large mixing bowl. Pour hot broth over the bread and let stand for 30 minutes.
Preheat oven to 350 degrees
Once the bread and broth mixture has cooled, mix celery, onions, butter, oil, sage, salts, and pepper into the mixture. Add more broth if desired. Last, mix the beaten eggs into the mixture and place in a large casserole or baking dish.
Place the dressing in the oven for 1 to 1 1/2 hours. The internal temperature should be 200 degrees. Let cool slightly before serving. Garnish with parsley.
If you plan to cook the dressing in the turkey, be sure to cook the dressing and the turkey separately and then stuff the turkey roughly 25 minutes prior to the turkey finishing.
Adjust recipe proportionately for desired serving sizes
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