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Stacy's Homemade Cornbread Dressing
This turkey stuffing uses cornbread and a variety of spices for flavor. Not only is it tasty, it's healthy too.
Ingredients
- 3 - 4 loaves cornbread, crumbled
- 6 slices wheat bread, torn into bits broth from turkey neck & giblets
- 2 (10 oz.) cans cream of chicken soup
- 3/4 cup each:
- chopped celery
- chopped onion
- 3 tbsp. each:
- tarragon
- marjoram
- parsley
- 1 tsp. each:
- thyme
- poultry seasoning
- seasoned salt
- celery salt
- rosemary
- black pepper
- 1/2 tsp. each:
- rubbed sage
- garlic powder
- onion powder
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Method
In a 25 qt. stockpot, combine all the above ingredients, except for turkey broth. Then, add broth until texture becomes mushy. Stuff the turkey cavity with dressing and place remaining dressing around the sides of the bird. Bake according to weight of the turkey. A 25 lb. bird should roast in a 325 degree oven for about 4 1/2 hours. Baste the top of the turkey about every 30 minutes with the juices from the bird and dressing.
Notes: For added flavor to the turkey, try a butter and seasoning rub added to the top of the turkey breast before baking.
Number of Servings: 8
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