My forbearers were some of the best cooks who ever walked this planet. Grandmother Ruby was no exception, famous for her turkey dressing. This is her dressing recipe, written out just the way she wanted it.
In the words of Granddad Ray, it’ll make your tongue lap your brains out.
4 Qts. day old bread
2 squares cornbread (more or less)
1/3 C milk
1 stick margarine
1 large onion, minced
1/2 C celery, chopped
1/2 t. salt
2 t. sage (more or less)
turkey or chicken broth
Tear bread into small pieces and place in 4 quart mixing bowl. Crumble cornbread into bowl. Add salt. Pour milk over breads and toss lightly.
Sauté onion and celery in margarine until tender, about 5 minutes. Combine onion and celery with breads in mixing bowl. Mix lightly. Add enough broth to make mixture about as thin as pancake batter, mixing lightly.
Pour into pan, *** from Susan–if you pour some of the drippings from the pan the turkey was roasted in onto the dressing now, it makes the best flavored dressing ever!*** Bake about 45 minutes at 350 degrees or until golden brown.
Susan Spess Shay 