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Mom's Baked Turkey W/Cornbread Dressing




Source of Recipe


This is an old family recipe which has been passed down (at least 100 years) through the generations in my family.


Recipe Introduction


My Grandmother McCain made this recipe when my mother was small, and my mother, Jewel McCain Ashworth, made it when I was small. Now I am making it for my family at both Thanksgiving and Christmas luncheons.


List of Ingredients




1 Turkey (at least 12 lb., or larger) completely thawed
4 Bunches Green Onions, diced
3 Bunches Celery, diced*
4-6 Hard Boiled Eggs, chopped
3 Whole Eggs, slightly beaten
3 Cups Turkey Stock, including drippings from roast turkey***
Salt & Pepper to taste
Rubbed Sage to Taste**
2 Pans Cornbread, cooled and made into crumbs (but not too fine)
2 Cups Stale Bread Crumbs
1 Stick Butter


Recipe



*Cream of Celery Soup can be substituted
**Poultry Seasoning can be substituted
***Add enough turkey stock to make the cornbread very very moist. This is important!

Clean and season turkey. Place turkey, breast side up, in a large roasting pan. Take a stick of softened butter and rub all over turkey (use rubber gloves, or slip your hands inside plastic baggies for this messy job.). Season turkey well with salt and pepper, inside and out. Put one bunch of onions and cut up celery inside cavity of turkey. Make a tent of aluminum foil and place on top of turkey.

Roast turkey at 325 degrees, allowing 25 minutes per pound of turkey. Remove foil tent last 45 minutes of roasting time.

Meanwhile, boil giblets in a lot of water. Use part of stock in dressing and rest of stock and giblets to make the gravy.

Combine cornbread and stale bread crumbs and mix thoroughly. Add onions, celery, boiled eggs and seasonings; mix thoroughly.

Blend the raw eggs into the reserved turkey stock. Add to cornbread mixture and mix well. Mixture should be very moist. Taste and adjust seasonings, if needed.

Bake in a roasting pan, uncovered, at 325 degrees for about 45 minutes to one hour, or until most of the liquid has been absorbed by the cornbread mixture, but is still slightly moist to the touch.

Serve with roast turkey and mashed potatoes. Pass the giblet gravy and cranberry sauce.