Family Recipes from the Daughters of
Carson and Eagle Valleys


Turkey Dressing
  • Giblets from turkey
  • Thyme, bay leaf, salt, sage and pepper
  • 2 medium onions
  • chopped rosemary
  • 2-3 stalks celery and leaves
  • 1 loaf whilte bread
  • 1 recipe of cornbread
  • 1 beaten egg
  • 1 cup chopped nuts
  • 1 cube butter
  1. Remove giblets from turkey and cook giblets in enough water to float.
  2. Add thyme, bay leaf, 1 medium onion, chopped rosemary leaves, salt, sage & pepper.
  3. Cook on low heat for 45 minutes to 1 hour. Save juice.
  4. Clean off gristle, fat and membrane. Grind giblets in grinder.
  5. Dry white bread and cornbread, crumbled.
  6. Add giblets, beaten egg, and nuts.
  7. Melt butter in fry pan.
  8. Saute 1 onion, chopped, and celery till soft.
  9. Add to dressing.
  10. Season with 2 tsp sage, 1/2 tsp pepper, 1 tsp salt, and 1/2 tsp thyme.
  11. Add Giblet juice to dressing to moisten.
  12. Stuff salted turkey cavities.
This was one of my moms favorites. I had to copy her instruction over because my original notebook page became illegible because of the spots, though I kept it. This dressing always tasted better after being roasted in our holiday turkey. Mom put the left over dressing in a butter greased, covered pan and cooked it in a medium oven for 30 minutes, but it just wasn't the same. We served this with her Cranberry Salad.

Submitted by Loralee Silk

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