Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.
This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.
Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.
ROAST TURKEY AND DRESSING
1 bag dried bread cubes
1 pan cornbread, crumbled
Chicken or turkey broth
1 egg, beaten
Sprinkle of sage & poultry seasoning
salt & pepper
- Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
- Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.
- Make sure stuffing is moist!
- Stuff mixture in and around the turkey or chicken.
- Cover with aluminum foil tent until last 2-3 hours of roasting. (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)
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