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| Dressing | |||
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INGREDIENTS: Cooked cornbread 3 tablespoons poultry seasoning 2 tablespoons of savory 1 teaspoon curry powder Creole seasoning (optional) 1/2 teaspoon sage 1 large onion 1 medium green pepper 3 celery stalks 10 - 12 eggs 7 - 8 cups turkey juice Large mixing bowl with lid 10 x 15 inch baking dish |
Prep/Cook Time: ~ 1 hour on day one and ~1 hour on day two | ||
| PREPARE cornbread according to cornbread recipe. | |||
| CRUMBLE cooled cornbread into large mixing bowl | |||
| COMBINE poultry seasoning, savory, curry powder and sage with crumbled cornbread. | |||
| CHOP vegetables finely. Use food processor if you have one. Add to cornbread and mix ingredients. | |||
| SPRINKLE a little poultry seasoning and Creole seasoning (optional) on top and cover. Let sit overnight. | |||
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| PREHEAT oven to 325 degrees. | |||
| REMOVE lid from cornbread mixture. | |||
| ADD 10 eggs and 7 cups of room temperature turkey juice. Mix until soupy. If mixture is still too stiff, add 2 more eggs and/or 1 more cup of turkey juice. Dressing should pour right out of the spoon. | |||
| POUR into a large greased baking dish. | |||
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