Recipe: Old Fashioned Turkey Dressing from Heloise in 1979

OLD FASHIONED TURKEY DRESSING FROM HELOISE IN 1979

"Just as I promised, here's the recipe for Old Fashioned Turkey Dressing, our family's Thanksgiving tradition started years ago by my mother and carried on by me.

One thing that's unique about making this dressing is that it's cooked in a baking pan. Weird? Not if you like your dressing tender and crisp, not soggy......

My recipe calls for biscuits, corn bread and white bread, but I've found that canned biscuits work just as well (can't taste any difference.) I use my own Southern corn bread recipe for stuffing, but a package of corn bread mix is fine.

Bake the biscuits and corn bread at the same time and toast the white bread in the same oven too....

And now the recipe: (Heloise)."

1 can of 10 refrigerator biscuits (baked)
2 to 3 cups yellow corn bread (prepared by directions on package)
1 (1 pound) loaf of bread, toasted
1 1/3 cups chopped onions
2 cups chopped celery
1 cup chopped celery tops
1 tablespoon sage
1 tablespoon poultry seasoning
2 cups water
1 cup chicken bouillon or turkey drippings
Salt and Pepper to taste
2 eggs

"Break breads into small pieces and put into a big pot. Set aside.

Put all remaining ingredients -- except eggs -- in a saucepan. Let boil 10 minutes or until celery and onions are tender, then pour over the broken bread and toss. If it's not as moist as you like, add more liquid. Cool.

Add eggs, mixing lightly. Place dressing in greased baking pan.

Bake at 300 degrees F for 30 minutes. If you like it extremely moist, pile the dressing high in the pan. For drier dressing, spread it about two inches thick in pan."

Source: Hints from Heloise column,
Pittsburgh Press, Nov 19, 1979