Turkey Dressing

Adopted from the Auburn Cookbook, with some Nina improvements. You’ll want to double for a better chance of leftovers.

What you need:

  • 4 cups toast
  • 3 cups cornbread
  • 1/2 cup chopped onion
  • 1/3 cup butter
  • about 3 cups turkey broth
  • 1 1/2 cup chopped celery
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cup boiled eggs chopped

Simmer the celery and onion in a saucepan with just enough water to cover

Crumble the bread in a large bowl and add the celery, onions along with their broth

Add the chopped eggs and seasonings

Add enough boiling turkey broth (about 3 cups) to make a soft mixture

Mix well.

Add the butter and pour into a greased pan

Bake at 350 ° for 25 minutes

Notes: If the amount of broth is insufficient, we often use canned chicken broth to make up the difference. The recipe calls for diluted cream of mushroom soup, or milk. I don’t remember Nina ever doing that, but it could be good.