Mrs. Lyndon Johnson's Turkey Dressing
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Medium-size pan of corn bread
4 slices toasted bread
1 stalk chopped celery
3 large onions, chopped
6 eggs
1/4 cup butter
salt, pepper, sage
stock from turkey
Mix together bread and corn bread that has been crumbled with stock from turkey. Be sure to use enough stock so it will not be stiff. Add eggs and remaining ingredients. Bake slowly for one hour.
Serves 8.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Medium-size pan of corn bread
4 slices toasted bread
1 stalk chopped celery
3 large onions, chopped
6 eggs
1/4 cup butter
salt, pepper, sage
stock from turkey
Mix together bread and corn bread that has been crumbled with stock from turkey. Be sure to use enough stock so it will not be stiff. Add eggs and remaining ingredients. Bake slowly for one hour.
Serves 8.