Real Turkey Broth (Strained and Fat Removed)
4 Cans Swansons Turkey Broth
1 1⁄2 Cups Butter (3 Sticks)
1 13×9 Pan of Cornbread
2 Large Bags of Pepperidge Farms (Blue Bag) Bread Stuffing
2 Medium Onions Finely Chopped
4 Eggs (Whisking each egg separately before adding)
1 Tablespoon Poultry Seasoning
1-2 Tablespoons Sage

1. Pre-heat oven to 350 degrees.

2. In one stock pot add broth and butter. Heat until butter is melted.

3. In large bowl crumble cornbread and combine with bread stuffing. Add onions, poultry seasoning, salt and pepper.

4. Pour a little bit of broth in to your bowl of cornbread. Just add a little at a time until you get an oatmeal like consistency.

5. Now taste. Add more poultry or salt and pepper if needed. Start adding sage a little at a time. Continue to taste until you get the flavor you like best. I typically only use about 1 tablespoon of sage (if that).

6. Now add eggs one at time. Stirring well after adding.

7. Grease a 13×9 pan using your butter wrappers or spray. Add dressing.

8. Bake for 30 – 40 minutes until done. My family and I have used the recipe for several ancillary contest, including my first walk at The Shed in 2019 where I finished 3rd in turkey. This can be cooked in your oven or on a pellet smoker

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