FA­VORITE RECIPES FOR

LEFT­OVER TURKEY

Country Woman - - FRONT PAGE - —MAR­GARET KEN­DALL McCONNELSVILLE, OH

PREP: 20 MIN. • BAKE: 40 MIN. MAKES: 10 SERV­INGS

8 cups coarsely crum­bled corn­bread 4 hard-boiled large eggs, chopped 1 medium green pep­per, finely chopped

1 medium onion, finely chopped 2 cel­ery ribs, finely chopped

¹ ₂ cup turkey giblets,

finely chopped

2 gar­lic cloves, minced

1¹ ₂ tsp. poul­try sea­son­ing

¹ ₂ tsp. salt

¹ ₂ tsp. pep­per

3 large eggs, lightly beaten 3 cups chicken broth

1. Pre­heat oven to 350°. In a large bowl, com­bine first 10 in­gre­di­ents. In an­other bowl, whisk eggs and broth. Add to bread mix­ture; stir un­til moist­ened.

2. Trans­fer to a greased 13x9-in. bak­ing dish. Bake, un­cov­ered, un­til lightly browned and a ther­mome­ter in­serted in the cen­ter reads 160°, 40-45 min­utes. ³ ₄ CUP 264 cal., 6g fat (1g sat. fat), 182mg chol., 987mg sod., 39g carb. (4g su­gars, 3g fiber), 12g pro.

SOUTH­ERN CORN­BREAD DRESS­ING

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