| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
qt |
Day-old bread crumbs |
| 1 |
qt |
Day-old crumbled corn bread |
| 1 |
qt |
Day-old biscuits |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 1/4 |
c |
Chopped gr onion with tops |
| 1/4 |
c |
Chopped parsley |
| 1 1/2 |
ts |
Sage |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Turkey Broth defatted |
| 1/2 |
c |
Melted butter |
| 2 |
|
Slightly beaten eggs |
INSTRUCTIONS
In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits,
onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter
and eggs. Mix well, but lightly. (You may add extra broth) Mixture should
be extra moist.
Loosely stuff neck and body cavities of turkey, or for ease in preparation
and serving, cook separately in a well-greased baking dish or casserole
during the last 45 minutes of turkey roasting time. Before serving, blend
stuffing from turkey with that baked separately. Makes 11 or 12 cups.
Sometimes the cooks in your family added hard-cooked eggs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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