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Turkey and Dressing

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1 turkey
2 cups fine white bread crumbs
3 cups diced onion
6 raw eggs
2 cans cream of mushroom soup
1 can cream of celery soup
1 tablespoon Greek seasoning
1 teaspoon salt
turkey or chicken broth
1 large pan cooked cornbread
2 cups diced celery
Canola oil
3 cans cream of chicken soup
6 boiled eggs
1 tablespoon garlic powder
1 to 2 tablespoons sugar
1 teaspoon black pepper


You can either smoke the turkey or bake in the oven. To bake turkey (about 15 pounds). Bake according to size of turkey. Instructions are normally on the turkey. Thaw turkey, remove giblets and wash well. Line large pan with foil. Salt and pepper inside of turkey. Grease outside of turkey with Canola oil. Sprinkle outside of turkey with salt, pepper and garlic powder. Wrap tightly in foil.

Bake in preheated 375° oven for about 3 to 4 hours. Baste every 45 minutes. For dressing, cook a large pan of cornbread. Chop celery, onions and sauté in a small amount of Canola oil until tender. You can decrease the amount of celery and onions according to your taste.

Boil 6 eggs, cool, peel and chop. Crumble the cooked cornbread in an extra large pan. Add sautéed vegetables, raw eggs and chopped boiled eggs, white bread crumbs, soups, garlic powder, Greek seasoning, salt, pepper and sugar. Add broth to make the dressing to desired consistency. Pour into a 4 or 5 in. deep baking pan and bake in preheated 350° oven until dressing is firm and lightly browned (approximately 1 hour).

Baking the dressing in a deeper pan keeps the dressing from becoming too dry while baking.

Giblet Gravy:

Giblets from turkey
4 boiled eggs
2-3 drops of yellow food coloring, optional
2 cans cream of chicken soup
3 cups chicken broth
1 can cream of mushroom soup
1/4 cup cornstarch
1 cup unbaked dressing mixture
1 teaspoon salt
1/2 teaspoon black pepper

In saucepan, cover giblets with water and boil until well done (about 1 hour). Remove giblets, cool and chop. Boil eggs and chop. Add 2-3 drops yellow food coloring to broth. Add soups, salt and pepper. Bring to a boil. Combine cornstarch to about 1 cup of broth & mix until smooth. Slowly add to boiling broth, stirring constantly until smooth. Add chopped eggs, chopped giblets, and 1 cup of dressing mixture. Simmer until gravy is desired thickness. More broth may be added if needed.

Serve over cooked dressing.

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