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Turkey or Chicken Corn Bread Dressing Recipe

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This recipe for Turkey or Chicken Corn Bread Dressing, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Carruth
Added: Thursday, September 29, 2005


Turkey (or 2 hens)

3 1/2 c. self-rising corn meal
1/2 c. self-rising flour
1 tsp. salt
2 eggs
2 c. finely chopped green onion
1 c. finely chopped celery
1 c. finely chopped bell pepper
1/2 tsp. Tabasco sauce

Add enough milk to first 4 ingredients to pour well. In large iron skillet or baking dish, put 1/4 cup oil so it will spread to sides. Pour mixture in skillet and bake at 350 degrees until brown. After bread is done, crumble corn bread in large bowl and heat broth enough to melt; add broth to corn bread. It could take as much as 3 quarts of broth, maybe a little less to make very moist. To this mixture, add remaining ingredients. If using chicken, add deboned chicken to mixture and mix well. Pour into large broiler or baking dish and bake at 400 degrees until light brown.


1 c. broth from turkey or chicken
1 c. water
2 cans condensed Campbell's cream of celery soup

Combine the above ingredients and cook on low heat until as thick or think as you prefer gravy. Keep warm to serve on individual servings of dressing.

Day 1: Season and bake turkey covered with foil so there will be plenty of broth. Add 2 cups of water. Bake in large broiler so it will not boil over. Bake at 350 degrees until done. Separate the meat from the broth and refrigerate broth overnight. Skim fat from broth the next day and throw the fat away. Slice turkey while cold and warm in a 300 degree oven when time to serve.

(If using 2 fryers, cover with water; season and boil until done. Separate meat from broth and debone chicken while warm. Refrigerate overnight and skim fat from broth and throw fat away.)

Day 2: Bake cornbread.

Number Of Servings:
Number Of Servings:




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