Time Saver Corn Meal Dressing
(for 10 to 12-pound turkey)
A moist flavorful dressing, with an eggy "base" of corn meal mush
1 cup cornmeal
2 cups cold water or stock
1/2 cup butter
1 cup chopped celery
1/2 cup chopped green pepper
1/2 chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons poultry seasoning
5 cups toasted bread cubes
2 eggs beaten
Combine cornmeal and water in a saucepan. Add butter and cook until mixture thickens, stirring constantly. Combine hot mush with remaining ingredients. (Use an additional 1/2 cup warm water for more moist stuffing.) Stuff lightly into neck region and body cavity of turkey. Roast according to standard roasting directions. Dressing may be baked in covered casserole in slow over (325F) 50 to 60s minutes.
Oyster Corn Bread Dressing
(for 10 to 12-pound turkey)
An heirloom recipe which lends itself to many delicious variations
6 cups crumbled corn bread
5 cups soft bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon poultry seasoning
1 cup chopped celery
1/2 chopped onion
1/2 butter
1 cup oysters drained
2 eggs, beaten
liquid from the oysters, plus enough milk to make 1 1/4 cup
Combine crumbs and seasonings. Lightly brown celery and onions in butter; stir in oysters. Add to crumb mixture, mixing lightly. Gradually add eggs, then oyster liquid and milk. (Use an additional 1/2 cup milk for more moist stuffing.) Stuff lightly into the body cavity and neck region of turkey. Roast according to standard roasting directions. Dressing may be baked in covered casserole in slow oven (325F) 50 to 60 minutes.