Thanksgiving Dressing

1 large Onions, raw, chopped
2 cup, diced Celery, raw
1 cup Pepperridge Farms Corn Bread Stuffing Mix (by DILBERTA)
1 cup Pepperidge Farm Herb stuffing mix (by MOOMILLIE)
1 pkg Shawnee Mills Yellow corn bread/muffin mix. (Prepared according to pkg. directions)
2.5 cup (8 fl oz) Water, tap
3 biscuit (2-1/4" dia) Biscuit, plain or buttermilk, prepared
1.5 tsp Sage, ground
3 large Egg, fresh, whole, raw, lightly beaten
7.5 cup Swanson Chicken Broth 99% Fat Free
2 tsp Salt
1 dash Pepper, black
Turkey Neck
Giblets

1. Brink turkey neck, giblets, & water to boil to make turkey broth. 2. Cover, reduce heat & simmer 45 min or until tender. 3. In small saucepan, boil onion and celery until tender. 4. Reserve and set aside. 5. In large bowl, combine stuffing mixes, crumbled corn bread, and crumbled biscuits. 6. Add onion and celery. Mix well. 7. Start with 4 beaten eggs, add to cornbread mix to make moist. 8. Add additional egg if necessary. 9. Add 2 Cups reserved turkey broth and 3 cans chicken broth to make mixture soupy. 10. Add additional can of broth, if necessary. 11. Add sage, salt & pepper to taste. 12. Spoon mixture into lightly greased large Dutch Oven. 13. Bake uncovered at 325 degrees for 1.5 hrs. or until set (until wooden toothpick inserted in the center comes out clean). Serving Size: 24 1/2 C servings

Number of Servings: 24

Recipe submitted by SparkPeople user DEGWINN.