INGREDIENTS
* CORN BREAD:
* 3 cups cornmeal
* 1 cup self-rising flour
* 4 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1 1/4 cups chopped celery
* 1/3 cup chopped onion
* 1/2 teaspoon celery seed
* 2 cups milk
* 1/4 cup vegetable oil
* 1 egg
* DRESSING:
* 1/2 cup chopped fresh parsley
* 1 tablespoon poultry seasoning
* 3/4 teaspoon pepper
* 3/4 cup egg substitute
* 1 cup butter or margarine, melted, divided
* 1 (10 pound) turkey
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DIRECTIONS
1. In a large bowl, combine the first seven ingredients. Combine milk, oil 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 degrees F for 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Crumble corn bread into a large bowl. Add parsley, poultry seasoning and pepper; toss. Combine egg substitute and 3/4 cup butter; add to the corn bread mixture, stirring just until blended. 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. Bake turkey at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 180 degrees F for the turkey and 165 degrees F for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. Bake extra dressing at 325 degrees F for 1 hour. When turkey is done, let stand for 20 minutes before carving. Remove all dressing to a serving bowl.
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
