Turkey With Squash Dressing Recipe
Ingredients
| 1 10-ounce package corn bread mix | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| American Cheese | 1 Cup (16 tbs), shredded | |
| 3 slightly beaten eggs | ||
| 2 10-ounce packages frozen crookneck squash, cooked and drained | ||
| Turkey | 14 pound | |
| Salt | To Taste | |
| Cooking oil | ||
Directions
Prepare and bake corn bread mix according to package directions; cool on wire rack.
Cut bread into 1/2 to 3/4-inch cubes.
Place in a bowl; let it stand, lightly covered, overnight.
In a small saucepan cook onion and celery in butter or margarine till tender but not brown.
Blend in the flour with 1 1/2 teaspoons salt, and pepper and addall the milk once.
Cook and stir till mixture is thickened and bubbly.
Add cheese; stir till melted.
Add half of the hot mixture into eggs.
Add egg mixture to remaining hot mixture in saucepan.
In large bowl carefully fold squash and com bread cubes into cheese mixture.
Set aside.
Rinse turkey, pat dry with paper toweling.
Sprinkle cavity with a little salt.
Lightly spoon some of the dressing into the neck cavity.
Pull the neck skin to back of bird and fasten securely with a small skewer.
Lightly spoon remaining dressing into body cavity; do not pack.
Tie legs together securely at tail.
Twist wing tips under back of turkey.
Place, breast side up, on a rack in a shallow roasting pan.
Brush skin with cooking oil.
Insert meat thermometer in center of inner thigh muscle, making sure the bulb does not touch bone.
Roast, uncovered, in a 325°F oven 4 1/2 to 5 1/2 hours or till meat thermometer registers 185°F.
Remove bird to serving platter.
Let it stand for 15 minutes before carving.
Garnish with parsley, if desired.
Cut bread into 1/2 to 3/4-inch cubes.
Place in a bowl; let it stand, lightly covered, overnight.
In a small saucepan cook onion and celery in butter or margarine till tender but not brown.
Blend in the flour with 1 1/2 teaspoons salt, and pepper and addall the milk once.
Cook and stir till mixture is thickened and bubbly.
Add cheese; stir till melted.
Add half of the hot mixture into eggs.
Add egg mixture to remaining hot mixture in saucepan.
In large bowl carefully fold squash and com bread cubes into cheese mixture.
Set aside.
Rinse turkey, pat dry with paper toweling.
Sprinkle cavity with a little salt.
Lightly spoon some of the dressing into the neck cavity.
Pull the neck skin to back of bird and fasten securely with a small skewer.
Lightly spoon remaining dressing into body cavity; do not pack.
Tie legs together securely at tail.
Twist wing tips under back of turkey.
Place, breast side up, on a rack in a shallow roasting pan.
Brush skin with cooking oil.
Insert meat thermometer in center of inner thigh muscle, making sure the bulb does not touch bone.
Roast, uncovered, in a 325°F oven 4 1/2 to 5 1/2 hours or till meat thermometer registers 185°F.
Remove bird to serving platter.
Let it stand for 15 minutes before carving.
Garnish with parsley, if desired.
Chef
