Home » Thanksgiving » Thanksgiving Turkey Stuffing / Dressing / Gravy » Thanksgiving Stuffing / Dressing Neva Rawlins |
|
|||
| Posted on 2008-11-07 |
More in Thanksgiving Stuffing / Dressing:
Similar Categories:
|
|||
|
||||
|
Dressing so moist you won't need the gravy. Ingredients1 pkg herb bread stuffing1 can cream of chicken soup 1 can cream of celery soup 1 bunch celery 1 large onion insides of turkey water 3 eggs (beaten) 1/2 pone of corn bread(optional) |
||||
DirectionsAfter 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 CommentsMy 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. |
||||
Comments |
||||
|
|
||||
Post Comment |
||||
|
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.
Tell a friend
|
||||
