MoiS Turkey And Dressing - celery

Method

• You will need a large roaster pan for this dressing.
• Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy.
• Chop onion and celery finely, saute in one stick butter.I like to saute' my onions, but I add a small amount of water, enough to cover the onions and celery to finish cooking them.
• After cornbread has cooled crumble in pan. Add celery, onion and chopped eggs to the cornbread, along with any water that is left. Crumble a few slices of white bread, biscuits or I like to use about a half a loaf of day old French bread.
• Add sage, salt and pepper to cornbread. We use a lot of sage, so use what you need. Adjust salt and pepper to taste.
• All of this can be done the day before and then keep in the refrigerator until the turkey is cooked.
• We cook our turkey in a cooking bag. (This is where you can be as creative as you want with the turkey, JUST SAVE THE JUICES WHEN IT IS DONE.).
• Add chicken broth also, at least 1 and half or 2 of the broth, I use low sodium and then add as much of the turkey drippings as you need to make the mixture loose. I add a couple of raw eggs now. My mom never did.
• If the mixture is too dry and does not jiggle when you shake it add enough turkey juice from the pan or more broth.
• That is very important step my mom always emphasied, the dressing needs to be "loose" when you shake it. (my mom's words).
• At this time we taste it to see if we need more sage, pepper or salt, before we cook. .
• Cover with foil and bake at 350°F for 1 to 1-1/2 hours until it is brown on top. The last half hour uncover it so it will brown. We always have someone sample it to see if done.