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turkey with cornbread dressing

Turkey with Cornbread Dressing

Makes 8 servings



  • 3 cups self-rising cornmeal
  • 1 cup self-rising flour
  • 1-1/4 cups chopped celery 1/3 cup chopped onions
  • 1/2 teaspoon celery seeds
  • 2 cups milk
  • 1/4 cup shortening, melted
  • 1 egg


  • 1/2 cup chopped fresh parsley 1 to 2 tablespoons poultry seasoning
  • 3/4 teaspoon pepper
  • 3 eggs, beaten
  • 1 cup butter or margarine, melted, divided
  • 1 turkey (10 - 12 pounds)


1. Combine the first five ingredients in a large bowl.

2. Combine milk, shortening and egg; pour over cornmeal mixture and mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 50 minutes or until bread tests done. Cool.

3. Crumble corn bread into a large bowl. Add parsley, poultry seasoning and pepper; toss.

4. Combine eggs and 3/4 cup butter; add to the corn bread mixture, stirring gently to mix.

5. Just before baking, stuff the turkey with dressing. Skewer or fasten openings. Tie drumsticks together. Place on a rack in a roasting pan. Brush with remaining butter. Place remaining dressing in a greased baking dish; cover and refrigerate until ready to bake.

6. Bake turkey at 325° for 4-1/2 to 5 hours or until thermometer reads 180°. When the turkey begins to brown cover lightly with a tent of aluminum foil. Bake extra dressing at 325° for 1 hour. When turkey is done, allow to stand for 20 minutes before carving. Remove all dressing to a serving bowl.

Apple Crisp

Makes 6 servings


  • 3 apples cooking (Two cans - 1 pound apple slices may be used in place of fresh apples)
  • 3/4 cup brown sugar 1/2 cup flour
  • 1/2 cup butter
  • 3/4 cup rolled oats


1. Arrange sliced apples in buttered 9-inch round baking dish.

2. For streusel mixture, combine brown sugar and flour; cut butter (or margarine) into mixture as for pastry. Toss in rolled oats.

3. Spoon mixture over apples, pressing down lightly.

4. Bake at 350 degrees F. for 35 to 40 minutes.

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photo credit: jeffreyw via photopin cc