4 c. day-old bread crumbs
4 c. crumbled cornbread
4 c. crumbled biscuits
1/4 c. green onions with tops
3/4 c. chopped onion
1 c. chopped celery
1/4 c. finely chopped fresh parsley
1 1/2 tsp. rubbed sage
1 tsp. salt
1/4 tsp. ground black pepper
1/2 c. melted butter or margarine
2 eggs, slightly beaten
2 to 4 c. defatted turkey or chicken broth
sweet red and green onion peppers (optional)
In a large bowl, combine bread crumbs, cornbread, biscuits, onions, celery, parsley, sage, salt, and pepper. Toss well. Add butter, eggs, and broth (mixture should be extra moist, just this side of soupy). Mix well, but toss lightly.Place dressing in a well-greased 2 1/2 quart baking dish. Bake uncovered at 325 degrees for about 30 minutes, or until golden browned. Garnish with red and green pepper "bow" and parsley, if desired.
Note: To cook dressing with turkey, loosely stuff body cavity with dressing before roasting turkey according to directions. Place remaining dressing in a well-greased baking dish, refrigerate, and then bake during last 30 minutes of turkey-roasting time. Before serving, blend dressing from turkey with that baked separately. Yield: about 12 cups.
From the January 2000 issue.