"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, or Chicken Dressing Recipe

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This recipe for Turkey, or Chicken Dressing, by , is from 9th Street Church of Christ Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dean Smith


turkey or chicken, boiled
3 to 4 quarts of broth from meat.
1 cup chopped onions
1 cup chopped celery
lb. butter
3 quarts of cornbread
1 quart saltine crackers
salt & pepper
poultry seasoning

Slow bake or boil turkey or chicken in your favorite manner. The juice/drippings from the cooking process should give you 3-4 quarts of broth. If more is needed, it can be made from chicken bouillon cubes or crystals, hot water and real country butter. Saute 1 cup of onions and 1 cup celery in lb. butter until soft.
Crumble 3 quarts of corn bread and 1 quart saltine crackers in a large pan. Add cooked onions and celery. Using broth, mix well until a very moist mixture is obtained. (Rememer the dressing will dry out quite a bit as it cooks.) Season with poultry seasoning, salt and pepper to taste.
Cover pan with foil or lid and cook dressing for about 1 hour at 375.

The heavens declare the glory of God and the firmament showeth His handiwork. Psa. 19:1




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