Mt Olive Turkey & Dressing
This is the traditional Dressing recipe served at the Mt Olive Turkey Supper, hosted annually by the Ladies Aid each year, back in the 1960’s and continuing into the 1970’s. This makes enough for a crowd, but many ladies all made the same recipe to bring to the church kitchen… My Mother and sister made a few revisions over the years but versions still being made …
about Mt Olive … Mount Olive has 70 years of proud history in the southeast Houston area. For many years it was located in the GulfGate community off I-45 S and had an school through 8th grade. On adjoining property, it helped start Lutheran High School, later known as Lutheran South Academy.
Baking instructions:
Thaw turkey and remove neck from body cavity and giblets from the neck cavity. Boil giblets and neck until tender. Clean and salt turkey. DO NOT USE TENDERIZER ON TURKEY. Stuff cavities with dressing and bake at 350 degrees for apprx 20 minutes per lb. Cook excess dressing in another pan.
Dressing
- 1 stick oleo (margarine or butter)
- 1 cup onion chopped fine (original was 3 cups)
- 3 cups celery chopped fine
- 6 eggs (original was 9 eggs)
- 9 cups cornbread
- 9 cups white bread
- 6 or more cups stock from giblets, which will make dressing thin (not as dry)
- 6 tsp salt
- 3 tsp pepper
- cooked and ground up giblets and meat from neck.
Mother’s notes:
- I soak bread in water then squeeze water out and crumble up.
- The liver I don’t cook. I grind up with neck meat and giblet and I grind the onion and celery.
- This recipe makes enough to fill my round roaster and put some in turkey but I don’t put too much inside. Nothing to it.
- If dressing is too dry add some of the broth from turkey.
Sister’s notes:
- for cornbread can use 3 pkg cornkits & some left over.
- bake dressing in cake pan.