Grandma Voegele’s Dressing
(from home4edu’s recipe box)
I will be adding more measurements after we make it this year (2009.)
Source: Grandma Voegele via my mom
Prep time: 45 minutes
Cook time: 90 minutes
Serves 15 people
Categories: Breads
Ingredients
- 1 large skillet of cornbread
- 1 loaf white bread
- 1 dozen eggs
- 3 or 4 stalks celery, chopped fine
- 2 or 3 onions, chopped fine
- salt
- pepper
- sage- start with 3 T, crushed
- poultry seasoning
- boiling hot turkey broth (chicken will do)- made from giblets, parts, etc.
- large roasting pan
Directions
-
2 or 3 days prior: make cornbread and get bread and set out to dry in pans.
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Crumble it as it drys, when dry, mix together in a large bowl.
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Day of: In a medium saucepan, cook celery and onion in water to cover until tender.
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Pressure giblets in water and have the broth seasoned with salt and pepper, keep boiling hot.
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Spray large roaster with Pam or such.
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Stir in sage and poultry seasoning into crumb mixture in bowl.
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Pour dry crumb mixture in roaster pan.
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Make a well in the center of the crumb mixture.
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Crack eggs in a couple at a time and beat into mixture.
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Pour hot celery/onion broth in and stir. This helps to start cooking the eggs.
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Add turkey broth and stir in enough until the mixture is the consistency of cornbread batter.
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Taste for turkey flavor and sage and salt. Add as necessary. Can add bits of turkey.
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Bake uncovered for about 1 1/2 hours at 325 degrees F.
-
Might take more or less time. Check, but don’t overcook.