2 turkey drumsticks
4 stalks celery
3 medium onions
2 tablespoons black pepper
Lowery seasoning salt
3 medium bell green peppers
2 tablespoons salt
4 tablespoons butter (Crockery Shed Spread)
1/2 cup Miracle Whip
2 tablespoons garlic powder
1 doz. unsalted crackers
1/2 cup sugar
Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done.
Preheat oven to 400. Grease pan with butter.
Mix cornmeal and flour into large mixing bowl add 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick.
Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers.
Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process.
Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown.