1 1/2 lb. flour
2 Tbsp. salt
1/2 c. baking powder
2 lb. cornmeal
2 qt. milk
3/4 c. margarine, melted
1 1/2 lb. onion, chopped
1 1/2 lb. celery, chopped
1 c. snipped fresh parsley
1/2 lb. margarine
1 gal. chicken or turkey stock
1 1/2 Tbsp. poultry seasoning
12 eggs, beaten light and fluffy
3 loaves of white bread
Cornbread: Sift all dry ingredients together. Beat liquid ingredients
Pour liquid all at once into dry blend. Mix quickly together, stirring only enough
to mix. Pour into preheated pans with bacon drippings (about 2 table-
spoons) added for extra flavor and crispiness. Use small, deep
pans for "cake type" texture. Use larger pans for a thinner,
crusty bread. Make this the day before you need it for dressing.
White bread: Cut 3 (1 pound) loaves white bread (day
old or more) into 1/2 to 3/4 inch cubes. (Cut off crusts and
save for other uses.) Store in very loosely tied sacks overnight.
Dressing: In large container, combine bread cubes with
finely crumbled cornbread. Add poultry seasoning to breads;
mix well. Sauté onions and celery in oleo until clear, but not
brown. Beat eggs and pour over breads; add vegetables. Heat
stock and add (start with half) a little at a time until
mixture is very moist, but not runny. Mix lightly so it will
not pack and spoon into four 9 x 13 x 2 inch baking pans. Cook
for 20 to 25 minutes at 425 degrees for metal pans (400 degrees for Pyrex).
Watch last 10 to 12 minutes so that temperature may be lowered
if it is crusting too much around edges and still too moist in
center. All ovens vary. Empty dressing into roaster oven
preset on 150 degrees to hold for serving.
Makes 1/2 electric roaster full. Makes 75 servings.