HomeThanksgiving Turkey and Dressing

Turkey and Dressing

Posted in : Thanksgiving on by : Daphne


1 turkey1 large pan cooked cornbread2 cups fine white bread crumbs2 cups diced celery3 cups diced onion Canola oil6 raw eggs3 cans cream of chicken soup2 cans cream of mushroom soup 6 boiled eggs1 can cream of celery soup1 tbs. garlic powder1 tbs. Greek seasoning (or your favorite)1-2 tbs. sugar1 tsp. salt1 tsp. black pepperTurkey 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. Bake in
preheated 375 oven for about 3 to 4 hours. Baste every 45
minutes. For dressing, cook a large pan of cornbread. Chop celery &
onions & saute in a small amount of Canola oil until tender. You
can decrease the amount of celery & onions according to your taste.
We like a lot of celery & onion. Boil 6 eggs, cool, peel & chop.
Crumble the cooked cornbread in an extra large pan. Add saut?ed
vegetables, raw eggs, & chopped boiled eggs, white bread crumbs,
soups, garlic powder, Greek seasoning, salt, pepper, & sugar. If you
like sage, add some. Add broth to make the dressing to desired
consistency. I like mine a little thicker than cornbread batter
mixture. Pour into a 4 or 5 in. deep baking pan & bake in preheated
350 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.