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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Nana's Turkey and Dressing Recipe

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Nana's Turkey and Dressing image
This was actually a small celebration! 2020 - Covid - Only a few came home!


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Pat Bullard


1 13 - 18 lb turkey

one pan cornbread (she uses a mix usually)
one loaf white bread
3 -4 boiled eggs

Turkey Directions:
Take out giblets and neck.
Melt one stick of butter and rub it all over. Any extra, put in the cavity. Salt and pepper and put a cut up onion in cavity. (If I have fresh sage, I add it)
Also, I add Trader Joe’s poultry seasoning all over!

She cooks either in a roaster with about 2 cups of water, or in a Reynolds cooking bag.

She cooks at 325 for 3 hours and starts checking it. I use a meat thermometer. Follow directions on bird for poundage, but honestly it might be overcooked! Check early.

Dressing Directions:
Make a pan of cornbread (jiffy is good) and leave a loaf of bread open on cabinet at least a day or two. Dried out cornbread and bread are best - so leave out at least a day! She also uses equal amounts of bread and cornbread (all of her secrets)!
Season bread crumbs with sage, salt and pepper.
Melt 2 -3 tablespoons butter and saute 2 -3 celery stalks and an onion (chopped) till tender.
Add to bread crumbs.
Add 3 -4 chopped boiled eggs.
Add 3 - 4 cups turkey broth until moistened all the way. Taste! Season!
Cook in oven until warm (I think 350 about 30 minutes usually does it!)

Personal Notes:
Personal Notes:
I am amazed at how mom manages to feed all of us and make it look so simple. I think it is because she plans ahead and makes the cornbread and eggs a couple of days ahead. She amazes me at the holidays!




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