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Janis' Turkey Dressing Recipe

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This recipe for Janis' Turkey Dressing, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cornbread, broken into small pieces
4 cups white bread, broken into small pieces
4 cups Pepperidge Farm stuffing mix (I used a mixture of cornbread and herb varieties)
1 cup chopped mushrooms (optional but very good)
4 cups chopped onions
2 cups chopped celery
3 carrots, grated
1 stick of unsalted butter, melted
2-3 eggs
1 tablespoon thyme
Salt and pepper to taste
Dash to cayenne pepper
1 cup dried cranberries or dried cherries (optional but very good)
1 cup slivered almonds (optional but very good)
3-4 cups chicken broth

Directions:
Directions:
Preheat oven to 375.

Placed crumbled bread in a very large bowl. Sauce onion in butter about five minutes or until translucent. Add carrots, celery, thyme and cayenne. Cook over medium heat until vegetables are soft, 5-10 minutes.
If using mushrooms, add them now and cook for 3-5 minutes. Season vegetables with salt and pepper.

Mix eggs in broth.

Add cooked vegetables to bread. If using dried fruit and nuts, add them now.

Pour most of the broth mixture over the vegetables and toss (I use my hands) to moisten. If needed, add more broth (mixture should be moist but not wet).

Pour into casserole that has been sprayed with Pam. Cover with foil and bake 30 minutes. Check mixture to see if it is as moist as desired - add more broth if needed. Remove foil and bake for another 15-30 minutes or until dressing is hot and top is beginning to brown.

Number Of Servings:
Number Of Servings:
Lots!
Personal Notes:
Personal Notes:
This is a variation on our family's traditional dressing. I love the extras so have adopted this as my own.

 

 

 

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