Ingredients
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2 cups chopped celery
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1/2 cup butter
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4 cups finely crumbled toasted bread (I use homemade)
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4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
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1 tablespoon salt
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2 teaspoons freshly ground black black pepper
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1 tablespoon dried sage
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2 teaspoons poultry seasoning
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turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
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4 large eggs, beaten
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2 cups chopped onions
Instructions
- Melt butter in a skillet; add the onions and celery and saute until tender.
- Combine toasted bread and cornbread in a large bowl and mix.
- Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
- Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
- Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.