Ingredients
2 cups chopped celery1 cup chopped onion1/2 cup butter6 cups cubed day-old cornbread2 cups fresh bread crumbs1 tablespoon dried sage1 tablespoon poultry seasoning1/2 cup egg substitute1 cup chicken broth1 turkey (10 to 12 pounds)Melted butter
Preparation
In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix.
Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.
