Turkey bread

 

so ya just fixed a turkey and ya got's lots of turkey left

what to do besides make turkey sandwiches,

or things with that turkey

well why not try this turkey bread

this was found in the 1001 muffin cookbook

lets start

position the rack in the center of the oven

preheat oven to 350 degrees

lightly grease and flour a ring-mold baking pan

 

 

 

the dry ingredients

in a large bowl combine;

2 cups whole-wheat flour,

1 cup all-purpose flour,

1 teaspoon baking powder,

1 teaspoon baking soda,

1/2 teaspoon oni0on powder,

1/2 teaspoon garlic powder,

1 cup chopped dried cranberries( optional),

1 teaspoon salt

 

 

in a medium bowl

beat 2 large eggs until foamy

then

beat in 1/4 cup sugar

 

 

combine into the dry ingredients

 

 

stir in 1 pound of cooked finely minced turkey

 

 

also stir in 1 1/4 cup beef or chicken broth

( I boiled the bones from the turkey and used that)

mix just until everything is moistened

place in the prepared pan and

 

 

 

then bake for 65-70 minutes or when a toothpick

inserted in the middle comes out clean

 

 

then serve with Flavored Mayonnaise of your choice

( will post the recipes for the flavored mayonnaise at about noon)

Chicken or Turkey cornbread dressing

This recipe is from the Ozark County times Holiday edition cook book.
This is in the main dish section

Chicken of Turkey Cornbread dressing
Linnie Ingram

FOR TURKEY:--cook turkey appropriate time according to size, and make the dressing the same as for the chicken except it will make a larger amount.

Pressure cook 1 large chicken for 35 to 40 minutes at 10 lb pressure. Turn off heat. cool slowly under running water until lid can be removed from your pressure pan. Let chicken cool until you can separate meat from the bones. Remove bones, then set aside meat and broth. This can be done the evening before you plan your dinner for the next day. For your turkey dinner, it is roasted or backed early in the morning and you need to have your dressing ready to bake along in the last hour or two before serving the turkey.

Cornbread and other bread scraps may be saved in the freezer. Crumble all bread in a large mixing bowl. Add chopped celery ( 2 or 3 cups), 3 or 4 chopped onions, sprinkle with black pepper and sage to taste, a can of cream of mushrooms soup , also a can of cream of chicken soups adds to the flavor. Add plenty of the broth and chicken to the dressing moisture and pour in large baking dish. Bake for 40 to 45 minutes at medium heat, until onions and celery are tender.

Always refrigerate left over dressing following your meals and enjoy it the next day also