Turkey Dressing

Turkey and Dressing

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 tbs. garlic powder
1 tbs. Greek seasoning (or your favorite) 1-2 tbs. sugar
1 tsp. salt 1 tsp. black pepper
Turkey or chicken broth

Recipes
In this recepies 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. Bake in preheated 375? oven for about 3 to 4 hours. Baste every 45 minutes. For dressing, cook a large pan of cornbread. Chop celery & onions & saut?n a small amount of Canola oil until tender. You can decrease the amount of celery & onions according to your taste. We like a lot of celery & onion. Boil 6 eggs, cool, peel & chop.
Crumble the cooked cornbread in an extra large pan. Add saut? vegetables, raw eggs, & chopped boiled eggs, white bread crumbs, soups, garlic powder, Greek seasoning, salt, pepper, & sugar. If you
like sage, add some. Add broth to make the dressing to desired consistency. I like mine a little thicker than cornbread batter mixture. Pour into a 4 or 5 in. deep baking pan & bake in preheated 350? oven until dressing is firm & lightly browned (approximately 1 hour). Baking the dressing in a deeper pan keeps the dressing from becoming too dry while baking.