Difficulty: Easy - for beginners
Serves: 8-10 servings
â€¢2 cups chopped celery
â€¢1 cup chopped onion
â€¢1/2 cup butter
â€¢6 cups cubed day-old corn bread
â€¢2 cups fresh bread crumbs
â€¢1 tablespoon dried sage
â€¢1 tablespoon poultry seasoning
â€¢1/2 cup egg substitute
â€¢1 cup chicken broth
â€¢1 turkey (10 to 12 pounds)
â€¢In a skillet, saute celery and onion in butter until tender. Place in a large bowl with corn bread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to corn bread mixture, stirring gently to mix.
â€¢ Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl. Yield: 8-10 servings.
Editor's Note: Dressing may be prepared as above and baked in a greased 2-quart casserole dish. Cover and bake at 400° for 20 minutes. Uncover and bake 10 minutes longer or until lightly browned.