Ingredients Jump to Instructions ↓

  1. 7 Oven-dried white bread

  2. 1 Sleeve saltine crackers

  3. 2 cups 220g / 7.8oz Celery - chopped

  4. 1 cup 62g / 2 1/5oz Onion - chopped (large)

  5. 8 tablespoons 120ml Butter

  6. 7 cups 1659ml Chicken stock

  7. 1 teaspoon 5ml Salt Freshly-ground black pepper - to taste

  8. 1 teaspoon 5ml Sage -

  9. 1 tablespoon 15ml Poultry seasoning -

  10. 5 Eggs - beaten

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside. In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the Giblet Gravy (see recipe). Pour remaining mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish. This recipe yields 6 to 8 servings.


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