"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Turkey Dressing Recipe

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This recipe for Turkey Dressing, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium onions
2 c. of celery
1 apples, peeled and chopped
1 can sliced mushrooms, drained
2 cans water chestnuts
giblets, cut in small pieces
4 eggs
1 1/2 c. stock from giblets
3/4 T. prepared mustard
1 box cornbread stuffing
1 box bread stuffing
1 tsp. sage or season to taste
salt
pepper

Directions:
Directions:
Chop onions and celery finely and saute in butter. Instead of stock from the giblets, you may use boiling water with chicken and beef bouillon and butter added. Dressing should be moist and ease through fingers as it is mixed. If you need more liquid add warm milk. Combine all ingredients and, if not stuffed in a turkey, cook for 1 1/2 hours to 2 hours in a 300 oven. If cooking in a turkey, use a fresh turkey when you can because the frozen turkey will release too much moisture. Also, basting too much will ruin the dressing. If you use a frozen turkey, remove liquid off the frozen turkey during the cooking process.

 

 

 

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