Turkey And Dressing

• 1 (12 to 15 lb.) turkey
• 1 c. melted oleo
• 2 cans chicken broth
• 4 chicken bouillon cubes
• 4 (6 oz.) pkg. cornbread mix, baked
• 2 cans biscuits, baked
• 1 large onion, chopped
• 4 raw eggs
• 6 boiled eggs
• 1/2 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic
• 3 to 4 tsp. poultry seasoning or to taste

1. Turkey:
2. Thaw turkey.
3. Rub with salt.
4. Unwrap liver and gizzard; place back inside turkey to bake.
5. Dip a white cloth in cup of melted oleo; wrap around turkey.
6. Cover with heavy wide foil.
7. Place in roaster on a rack.
8. Keep about 1-inch of water in bottom.
9. Bake according to instructions with turkey.
10. Remove foil and cloth, saving broth from inside foil and add 2 cans chicken broth and 4 bouillon cubes.
11. Set broth aside for dressing and giblet gravy.
12. Remove bone from turkey and arrange meat on platter.

turkey, oleo, chicken broth, chicken bouillon cubes, cornbread mix, cans biscuits, onion, eggs, eggs, salt, pepper, garlic, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496756 (may not work)