- 12 lb turkey, thaw, wash and season – place in roasting pan
Dressing:
- 1 lb pork sausage
- 1 cup chopped onion
- 4 ribs celery, chopped
In large mixing bowl, wet 1 loaf of white bread, squeeze and drain. Add 1 package cornbread crumbs, 1 package Pepperidge Farm stuffing mix. Mix well. Add 4 eggs, 1 teaspoon poultry seasoning, salt and pepper to taste, 1/4 cup melted butter. Pour over sausage mixture. Stuff turkey.
Bake at 400 degrees for 1 hour, reduce heat to 300 degrees and bake for 3 hours. Serving: 12 – 15 guests
Turkey Gravy: Pour drippings from turkey pan into a heavy cooking pot, drain off fat. Add 2 cups water, bring to a boil. Stir in 3 Tablespoons cornstarch that has been dissolved in 1 cup water. Cook until nice and thick.
This recipe was published in the Oct. 1, 1986, “Holiday Feasting” column written by Evelyn Horne and featured Evelyn’s Thanksgiving and Christmas Recipes.
