Corn Bread Dressing (from corn bread)

. . . for roast turkey

Yield: Stuffing for 12-pound turkey

Ingredients

1/2	cup	butter, margarine, or turkey fat*

1	cup	chopped celery

1/2	cup	chopped onion

1/2	cup	chopped green pepper

1	cup	chopped nuts (optional)

6	cups	(1 1/2 quarts) corn bread crumbs

6	cups	(1 1/2 quarts) soft bread crumbs

2	teaspoons	salt

1/2	teaspoon	pepper

1 1/2	teaspoons	poultry seasoning

2		eggs, well beaten

1 to 1/2	cups	broth from cooked giblets

Directions:

Heat half the butter in frypan. Add celery, onion, green pepper and nuts; cook over low heat 5 minutes. Cut rest of butter into small pieces; mix lightly with corn bread crumbs, bread crumbs and seasonings. Add eggs; sprinkle cooked broth over mixture. Toss lightly to mix. Stuff turkey lightly. Roast in preheated oven according to turkey roasting instructions.

*To make turkey fat, remove excess fat from turkey; heat slowly in frypan or double boiler. If, using turkey fat, drain and cool in measuring cup.

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Harps Recipes

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