Dressing and Gravy

By Cindy_Wicker

Ingredients

• 2 boxes Jiffy cornbread mix
• 1 (16 oz.) pkg. Pepperidge Farm bread stuffing mix
• 2 cans cream of celery soup
• 2 (14 oz.) cans chicken broth
• 1 medium onion chopped
• 1/2 cup celery, chopped
• 3 large eggs, slightly beaten
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. sage
• 1 tbsp. poultry seasonings
• 2 tbsp. butter

Details

Servings 10

Preparation

Step 1

Make cornbread according to package. When cool, crumble in a large bowl. Add stuffing mix and seasonings. Stir well. Cook onion and celery in small amount of oil. Add to dressing mix. Add chicken broth and soup. Taste to see if seasoning needs adjusted. Add eggs. Spray large roasting pan. Pour in dressing. Dot top with butter. Bake at 350 degrees for 30 minutes or until done.

Gravy:
4 tbsp. flour
2 cans (14 oz.) chicken broth
1 small can evaporated milk
2 boiled eggs
butter or oil

Brown 2 tbsp. flour in butter until brown. Stir in chicken broth, holding back about ½ can. Mix remaining 2 tbsp. flour in reserved chicken broth. Use this to thicken gravy. Bring gravy to boil to thicken. Stir in milk. Stirring constantly to avoid lumps. When gravy is at right consistency, add chopped boiled eggs and meat from turkey legs.