Whole Roast Turkey & Dressing

INGREDIENTS

1 turkey
1  large pan cooked cornbread
2  cups fine white bread crumbs
2  cups diced celery 
3  cups diced onion canola oil 
6  raw eggs
3  cans cream of chicken soup
2  cans cream of mushroom soup 
6  boiled eggs
1  can cream of celery soup
1  tbsp. garlic powder
1 tbsp. Greek seasoning (or your favorite)
1-2  tbsp. sugar
1  tsp. salt
1  tsp. black pepper
Turkey or chicken broth

Preheat oven to 375 degrees

Instructions

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, & 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 & garlic powder.  Wrap tightly in foil for baking turkey.

Bake in preheated  375  degree oven for about 3 to 4  hours.  Baste every 45 minutes.  For dressing, cook a large pan of cornbread.  Chop celery and onions then  saute in a small amount of Canola oil until tender.  You can  decrease the amount of celery and onions according to your taste.  We like a lot of celery and  onion. Boil 6 eggs, cool, peel and chop.

Crumble the cooked cornbread in an extra large pan. Add sauteed vegetables, raw eggs, chopped boiled eggs, white bread crumbs, soups, garlic powder, Greek seasoning, salt, pepper, and sugar.  If you like sage, add some.  Add broth to make the dressing to desired consistency.   I like mine a little thicker than a cornbread batter mixture.  Pour into a 4 or 5 inch deep baking pan and bake in preheated 375 degree  oven until dressing is firm & lightly browned (approximately 1
hour).  Baking the dressing in a deeper pan keeps it from becoming too dry while baking.

 

TURKEY ROSEMARY CONVENTIONAL COOKING METHOD

Servings: 8

INGREDIENTS

1/2 bone-in turkey breast (3 to 3-1/2 pounds)
1/4 tsp. salt (optional)
1/8 tsp. black pepper
1/4 tsp.paprika
2     tbsp. margarine divided
1/2 pound fresh mushrooms sliced or quartered
2     tbsp. flour
1     c. chicken broth
1/4 c.sherry 
1/4 tsp. dried rosemary crumbled

Sprinkle turkey breast with salt, pepper and paprika. Over medium heat, melt 1 tablespoon of margarine in a dutch oven large enough to hold the breast. Brown breast on both sides and remove from pan. Heat remaining margarine in the pan and saute mushrooms for 1 minute. Sprinkle flour over mushrooms, stirring constantly. Remove from heat and stir in broth, sherry and crumbled rosemary. Return to medium- high heat and cook until thickened. Return turkey breast to pan, spoon sauce over and cover. Cook on low heat for 35 to 45 minutes or until juices run clear when pierced to the bone with a fork. Place the  turkey on a platter and slice. To serve, add seasonings in sauce to taste, and serve over turkey. 

 

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