• Cooking Time: 45
  • Servings: 12
  • Preparation Time: 30
  • 1 recipe of your favorite cornbread
  • 6 cups bread saved from leftover rolls, cut into cubes and baked in a 300% oven until dried.
  • 2 cups chopped celery
  • 1 cup chopped onion
  • several sprigs of chopped fresh parsley
  • 1/2 pound fresh butter, melted
  • 2 cups turkey stock
  • 2 eggs
  • cooked chopped giblets (no liver)
  • salt, pepper and sage to taste
  1. Crumble cornbread into a large bowl add the cubed bread.
  2. Saute celery & onions in butter.
  3. Add the sauted vegetables and seasonings, toss lightly.
  4. Add beaten eggs and stock, stir gently to moisten.
  5. More stock may be needed if dressing appears too dry.
  6. Pour into a greased baking pan.
  7. Bake at 350% for 45 minutes.
  8. (This can be used to stuff the bird if desired)
My mother used this recipe to make dressing for our chicken or turkey every Thanksgiving. I don't know where she got it but it is very special to me.