A few weeks before our first Thanksgiving in Asia, it occurred to me that I would be preparing the whole meal. I frantically wrote my mom, asking for recipes. I mean, I had prepared the fruit salad or the deviled eggs before, but I’d never been in charge of tradition. Of course, Mother didn’t have a “recipe” for the turkey and dressing, but my sister took up the challenge and sent me a typed note for each. I still use these same pages every holiday.
Jump in this year. It’s not that difficult.
Double recipe of corn bread
6 slices of toasted light bread or 6 left-over biscuits/rolls
6 boiled eggs, peeled and diced
1 large onion, chopped (optional)
3 ribs of celery, chopped
2 teaspoons of sage (may add more per taste)
pepper to taste
chicken or turkey broth
Spray large casserole dish with Pam. Crumble both types of bread into pan. Add all ingredients except for broth. Mix with hands. Begin adding broth slowly, stirring gently. Add enough broth to make fairly soupy. Bake at 375 degrees for 30-35 minutes. If weather permits, cook on the grill at 350 degrees for 45-60 minutes. For optional smokey flavor, add a wood-chip box at the back of your grill. Yummo!
Broth drained from freshly baked turkey
Bits of meat from turkey
2 hard boiled eggs, peeled and diced
1 can cream of chicken soup
Mix all ingredients together in saucepan, adding enough canned chicken broth for desired consistency. Salt, if needed.
Serve with turkey and dressing.