Thanksgiving will be here before you know it. Here is a fail proof recipe you’re going to love for making dressing, and what to do with the leftovers. Next week - sides. Don’t miss out.
▪ 1 turkey
▪ 1 box corn bread mix
▪ 1 T. sugar (opt.)
▪ 8 pieces bread, toasted on both sides, crumbled
▪ 1 onion, chopped
▪ 3 to 4 stalks celery
▪ 2 eggs
▪ Salt, pepper and garlic to taste
▪ Broth from turkey
1. Bake turkey (can add water).
2. Cook a regular pan of corn bread, then crumbled do crumble the toasted bread.
3. Then add turkey broth until it is mixed well (4 to 5 cups).
4. Mix other ingredients with bread mixture.
5. Don't stuff the turkey, just put the dressing in a hot well greased 9 x 11-inch pan.
6. Cook it at about 350 degrees for 30 to 45 minutes, or until it doesn't jiggle in the middle or a knife comes out clean after sticking in the middle.
Giblet Gravy: Stirring constantly, pour the cornstarch into the hot broth until it thickens. Also add salt and pepper to taste. If it's too thick, add hot water. It too thin, add more cornstarch paste. Cut up your giblets and neck and put in the gravy along with 2 boiled cut-up eggs.
Anna Box, Feeding The Flock North Side Baptist Church
▪ 1/2 lb. spaghetti, cooked
▪ 2 onions, chopped
▪ 6 stalks celery, chopped
▪ 3 T. butter
▪ 1/2 c. chicken broth
▪ Dash of Tabasco
▪ Salt and pepper to taste
▪ 1 T. Worcestershire sauce
▪ 1/2 lb. grated cheddar cheese
▪ 2 cans mushroom soup
▪ 3 to 4 c. diced turkey
▪ 1 can water chestnuts
▪ 1 large jar pimento
▪ Ripe olives
▪ Green pepper
1. Sauté onions and celery in butter.
2. Add chicken broth, Tabasco, salt, pepper and Worcestershire sauce.
3. Simmer 15 minutes.
4. Stir into hot spaghetti. Add cheese, undiluted mushroom soup and turkey. Add any optional ingredients you prefer.
5. Bake at 350 degrees for 1 hour.
Kay Crumley, Feeding the Flock North Side Baptist