Cornbread Dressing

Start this recipe the day before cooking the turkey and store in a large Tupperware bowl with a lid.

Ingredients:
1 – 9 x 13 inch pan of cornbread, crumbled up
1 bunch of celery, chopped into small pieces
1 large onion, diced
¾ loaf of bread, crumbled (example: Webber or some cheap bread)
Neck of the Turkey
10 eggs
Sage
Poultry seasoning
Salt and pepper

Directions:

Put the crumbled cornbread, celery, onion and crumbled bread in the large Tupperware bowl in the refrigerator over night.

The next day take the neck from the Turkey and boil in a 2 quart sauce pan until tender. Cook Turkey in the oven and when almost done pour about 2 cups of so of the dripping out into the dressing mixture.

Beat eggs and add to the dressing mixture. Mix well and then add some of the liquid from the sauce pan with the cooked neck, into the dressing. The dressing should not be dry, but it should not be liquidy either. Add sage, poultry seasoning, salt and pepper to taste. Taste to see if you need more sage.

Put dressing into two 9 x 13 inch pans and bake at 350 degrees for approximately 1 hour or until done. You will probably need to cover the top with foil towards the end so that the dressing does not burn. Pin It