Turkey 'N' Dressing Bake Recipe


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 Diced celery1⁄2 Cup (8 tbs)
 Minced onion1⁄4 Cup (4 tbs)
 Butter/Margarine3 Tablespoon
 Chicken broth3 1⁄4 Cup (52 tbs), dissolve 4 chicken bouillon cubes in 3.25 cups boiling water
 Whole wheat bread crumbs5 Cup (80 tbs) (Reserve 0.5 Cup For Garnishing)
 Snipped parsley1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Egg1 , beaten
 Flour2 Tablespoon
 Eggs2 , beaten
 Pepper1⁄8 Teaspoon
 Sage1⁄4 Teaspoon, crushed
 Celery salt1⁄4 Teaspoon
 Cooked roast turkey slices4


Cook celery and onion in hot butter in a large skillet about 5 minutes; combine with 1 3/4 cups of the chicken broth, 4 1/2 cups bread crumbs, the parsley, salt, 1/4 teaspoon pepper, and 1 egg.
Mix lightly with a fork.
Spoon the mixture over bottom of a 2-quart shallow baking dish; set aside.
In a saucepan, mix flour and 1/4 cup cooled broth until smooth; heat until bubbly.
Remove from heat and gradually add remaining broth, stirring constantly.
Cook and stir over medium heat until sauce comes to boiling; cook 2 minutes longer.
Remove from heat and gradually add to eggs while beating.
Blend in 1/8 teaspoon pepper, sage, and celery salt.
Arrange the desired amount of turkey over dressing in baking dish.
Pour the sauce over all.
Toss reserved crumbs with about 1 tablespoon butter or margarine; spoon over top.
Bake at 350 degreeF 30 to 40 minutes, or until egg mixture is set.
Garnish generously with snipped parsley.
Accompany with spiced peaches and a relish tray of ripe olives, radish roses, and crinkle-cut zucchini strips.