[If oven is not already hot from roasting the turkey: Preheat oven to 350° F]
I learned to make this by helping my grandmother almost every Christmas, Thanksgiving, Easter & 4th of July
since I was about ten years old. The measurements are not exact - she never measured these ingredients, but just used
enough of everything until it looked, smelled and felt right. This is not hard to make, but does take some time.
INGREDIENTS:
2 recipes of Cornbread (omit sugar) About 4 cups of Turkey Broth
6 Biscuits, cold & with hard crusts 6 Eggs, hard boiled
4 Stalks of Celery, chopped 1/2 Large Yellow Onion, chopped
1 Tablespoon Rubbed Sage 1 tsp. Salt
1 tsp Black Pepper
Materials Needed:
1 Roasted Turkey with broth
1 large mixing bowl (the larger it is the less mess you'll make)
1 large roasting pan
1 large mixing spoon
1 set of measuring spoons
1 glass measuring cup for liquids
1 measuring cup for dry materials
COOKING METHOD:
Crumble both recipes of cold cornbread into large mixing bowl - Don't try to get the crumbs too small.
Tear the biscuits into 1 inch sized bits and mix them into the cornbread pieces.
Add the chopped celery and onion and mix a little.
Add salt, pepper and sage and mix a little more.
Chop the hard boiled eggs into pieces of the desired size (I like them cut into about 1/2 inch pieces).
When the turkey is about 30 to 45 minutes away from being done:
Carefully remove the broth from the roasted turkey. Pour enough into the cornbread to moisten it
all very well, but don't get it too soggy. The mixture should be evenly wet, but should NOT be like a batter.
If you have any extra broth, reserve it to add to the giblet gravy.
Leave the turkey in the roasting pan and put the cornbread mixture evenly all around it.
Place the pan back into the oven until the top browns and becomes slightly crusty.
We usually served this with Turkey, Giblet Gravy, Cranberry Sauce, Candied Sweet Potatoes, Buttered Asparagus, Hot Rolls,
Fruit Salad & Iced Tea!
Enjoy!!!
IMPORTANT NOTES:
1. This works just as well with a large roasting hen, duck, goose, capon or several cornish game hens.
2. If you don't have a roasting pan, a disposable aluminum pan is available at most groceries for a very low price.
3. If your turkey is done when you are ready to roast the dressing, cover it to keep warm and cook the dressing
in a separate roasting pan or very large cassarole dish.
{From watching my paternal grandmother, Bennie Humphries in the 1950's - 1980's.}