Directions: |
Directions:Remove the giblet packet from your fresh chicken or turkey. These are found in the cavities of the bird. Remove from the packets; wash them and place them in a 3 qt. sauce pan. Dice the onion and celery, add the bouillon and allow this to boil in 2 - 3 cups of water until tender. (Saving 2/3 of the onion, mushrooms and celery for use later)
While the giblets are cooking, prepare the cornbread. When it is done, crumble it; place in a large bowl and add the bagged herb breadcrumbs.
Once the giblets have cooled, take the meats and chop them into small pieces and add to the bread crumbs. In another sauce pan, make up the soup as instructed on the can. Prepare a small skillet to
saute' the balance of your onion, celery, and mushrooms in 1/4 stick of butter. Stir until the aroma completely takes over your kitchen!!
Mix the sauteed onion, celery, and mushrooms into the crumbs and giblets, pour in the soup. Mix by hand or with a large spoon. To add additional flavor, add the drippings from the giblet pot. Season with additional poultry seasoning if desired. By this time, you should have a large amount of dressing that is very moist. Place in a pan and slide into the oven for approximately 30 minutes @ 250 degrees - be sure to cover the pan with aluminum foil to retain the moisture. I know you will enjoy this recipe! If you like - dice up the boil egg into the mixture.
Another one of Josephine's gifts! |
This recipe for The Best Turkey Dressing is from