Heat oven to 350 degrees.
Place bread crumbs in large bowl.
In large skillet, melt butter. Add onions and celery. Over low heat, simmer until tender but not mushy (about 8 minutes). Remove from heat. Stir in parsley, sage, thyme, marjoram, pepper and salt.
To bowl with bread crumbs, add cornbread and vegetable mixture. Add chopped giblets. Stir in eggs and 1 1/2 cups broth. If mixture seems dry, add remaining 1/2 cup of broth. Taste and if necessary adjust seasonings.
To cook inside turkey, spoon dressing into body cavity. Do not pack! Spoon any additional dressing into neck cavity and/or buttered baking dish. To bake dressing separately, spoon into large greased baking dish. Cover loosely. to cook along with turkey, add to oven during last 30-45 minutes roasting time.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 12|
|Calories from Fat: 248 (52%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 219.8mg||68 %|
|Sodium 889.9mg||31 %|
|Potassium 246.7mg||6 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 44.1g|
|Protein 11.5g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 481
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