Turkey and dressing By Dan

Ingredients: one turkey (cut up like a chicken) 2 cans chicken broth 1 bell pepper 1 onion 1 bunch of green onions seasoned salt to taste rubbed sage to taste 6 boxes of jiffy corn bread mix a dozen eggs 2 cups milk Method: On Tuesday before Thanksgiving, I place the cut up turkey into salted water brine and keep it in 2 ice cream buckets in the fridge. This is the only thing I do ahead of time. Everything else is done on Thurs am. Early on Thursday I chop the veggies and add em into the electric roaster along with the chicken broth. I make turkey broth using the giblets neck and back for the gravy. I wash the turkey and season the pieces with seasoned salt and place em on top the bed of veggies. I baked em 4 hours with the roaster turned midways on. around 350f knob is broken so half way is what I set it on. While the turkey is cooking I bake the cornbread. I make 3 boxes at a time. Using large pyrex dish 400 of 30 mins instead of 20. Add 3 box to bowl 3 eggs and 1 cup milk mix and pour into greased pyrex. 30 mins on 400 f. I remove the turkey debone and set aside. I add the baked cornbread to drippings in the roaster add sage to that give it stir on low heat and top it with the cooked turkey. The gravy is just a blond roux with some broth and giblets added into it. Seasoned to taste. Then I Send it all to the church for a big family feast. -Dan Webster