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“I remember Momma in the kitchen at Christmas time,” Shari Creson said. “She started her turkey the night before, which gave her the broth for the dressing and giblet gravy the next morning. I don’t think she slept much, if at all.
“The few times we went to someone else’s house for a roasted turkey, it seemed dry in comparison to Momma’s, and the dressing and gravy were not as tasty either. Oh, they were okay – just not wonderful like she made.
“Now I’m the momma and I sure hope my family likes the turkey and trimmings as well as I did my with Momma’s. She’s gone, but not forgotten – especially when I use her recipes – and try to put as much love into it as she did.
Fowl giblets (heart, liver, gizzard, neck meats) chopped
Fowl broth from chicken or turkey
2 hard-boiled eggs, chopped
2 Tablespoons flour
Salt & Pepper to taste
Heat the broth. Mix flour in a bowl of cold water to make a thin paste; add to hot broth. Stir until it slightly thickens. Add chopped eggs and giblets.
(For Turkey or Chicken)
6 to 8 cups rich broth
8 or 9-inch cake of cornbread
1 loaf dry bread
3/4 teaspoon garlic salt
4 teaspoons rubbed sage
1 medium onion
3 green onions
1 medium green bell pepper
3 strips celery
1. Stew turkey or chicken in a large, covered pot or roaster on stove with lots of water until tender. Season with salt and pepper; this makes a rich broth. Do not roast it it in the over as it will brown with the dressing.
2. Chop up vegetables and barely cover with water in a saucepan. Simmer until tender.
3. Crumble bread and cornbread into large roasting pan. Add sage and garlic salt. Add cooked vegetables and rich broth.
4. Stir together until dressing is like a thick batter but not soupy.
5. Place stewed meat on top, stuff some inside and brown in oven.
The meat will be moist, tender and well-done. You will have created plenty of broth for both the gravy and dressing.