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Neva Rawlins

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Posted on 2008-11-07

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 Holiday Stuffing / Dressings

Neva Rawlins 7051 views
-0.50 avg rating
8 votes

Difficulty: Easy
Time to prepare: 1-1/2 hours

Dressing so moist you won't need the gravy.


1 pkg herb bread stuffing
1 can cream of chicken soup
1 can cream of celery soup
1 bunch celery
1 large onion
insides of turkey
3 eggs (beaten)
1/2 pone of corn bread(optional)


After you remove the insides of the turkey, boil them in the water with a couple ribs of celery about an hour.
Remove insides for later use and save water.
Preheat oven to 375 degrees.
Chop onion and celery and put in food processor until minced.
Saute onion and celery until opaque, don't brown. Place bread mix, along with crumbled corn bread, into large container and pour onion celery mixture over. Mix in eggs. Pour cans of soup into bread mixure and water until desired consistency (I use quite a bit because I like my dressing very moist). Mix thoroughly and taste. If you need more liquid I use canned chicken broth. Be careful not to use too much liquid. Once it looks like it will stick together ok, quit pouring in liquid. Pour into large baking pan and bake at 375 degrees for 1 hour or until nicely brown on top.

Author Comments

My children wouldn't eat the dressing like my Mom made. So I started years ago experimenting and came up with this one. Now my grown children all want to make sure they have my recipe for Holiday Dressing. It is so moist you don't need the gravy, but I make sure it's still there to use if anyone wants it.



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