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TEXAS CORNBREAD DRESSING 1 c. finely diced celery 1 large finely diced onion 6 beaten eggs 1/8 tsp. sage salt and pepper used heavily 2 qt. turkey broth Cornbread: 1 c. cornmeal 1 c. sifted flour 2 tsp. baking powder 1 tsp. salt 1/2 c. soft shortening 1 c. milk 1 egg 1/4 c. sugar Cornbread: Sift dry ingredients. Add shortening, milk and egg. Beat very well. Pour into well greased pan or preheated iron skillet (10 or 12-inch). Bake 20 to 25 minutes at 425 degrees. If possible, bake the day before you plan to make dressing. Remove bread from wrapper to let dry. Christmas day or any baked turkey day, crumble cornbread in large mixing bowl or pan. Add 12 slices of white bread, crumbled into small pieces. Add remaining ingredients. Roast 12 to 15 pound turkey, breast down, in 3 quarts water, covered. Pour off 2 quarts broth about 2 hours before estimated time when bird will be cooked. Mix broth and other dressing ingre- dients. Mixture will be real soupy. Turn turkey over and pour dressing over bird. Do not stuff. Return to oven and bake at 350 degrees for 2 hours. If necessary, remove lid for last 15 minutes to brown. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |