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St. Peter's Turkey Supper Dressing

List of Ingredients

St. Peter's Turkey Supper Dressing (contributed by the late Ms.
Martha Schmidt, organist and cook extraordinaire)

Make batch of cornbread:

3 cups yellow corn meal
1 cup flour
8 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
2 cups whole milk

Mix all ingredients and bake in a greased 8''x8'' pan at 425 degrees
F. until brown. Remove from oven and cool.

Dressing

1 large loaf white bread, toasted and crumbled
1 batch (above) cornbread
3 cups diced celery
3 cups diced onion
3/4 LB. margarine or butter
2 teaspoons sage
2 teaspoons salt
2 teaspoons pepper
6 eggs, well beaten
6 cups chicken stock (Swanson's canned works well)

Preheat oven to 350 degrees F. Saute celery and onion in margarine or
butter. In very large bowl, mix bread crumbs, cornbread, sauteed
onions and celery, and stock. Mash and mix well. (I usually use my
hands for this... it assures an even, thorough mix) Add seasonings
and eggs. Bake in two 9"x13" bakers for 30 to 35 minutes or until
brown on top. If dressing should become overcooked, simply add more
stock to desired moistness.


Recipe