Biggie's Turkey Dressing

Jenny Page

My mother’s mother was fondly called Biggie, which was shortened from BigMommy by the third grandchild in the 1960s.  She was a Collins, of Scots-Irish descent, and lived her entire life in the Appalachian Mountains.  At the time of her death in February 2000, she had over 60 grandchildren.  Whether by birthright or blessing, they were all welcome at her table.

4 cards of crackers

4 slices of loaf bread

2 squares of cornbread

2 medium onions, chopped

1 egg

½ teaspoon poultry seasoning

1 ½ teaspoons sage

¼ teaspoon garlic salt

¼ teaspoon black pepper

½ cup melted butter

¾ to 1 ¼ cups turkey stock

Crumble 16 saltine crackers, white sandwich bread, and cornbread into a medium-sized mixing bowl.  Add onions, egg, seasonings, and butter.  Mix in ¾ cup of the stock and add more stock if the mixture is too pasty.  Do not allow the mixture to become too wet.  Form into patties and place in a 13 x 9-inch baking pan.  Bake at 425 degrees for about 25 minutes or until golden brown.  Makes about 18 to 24 patties.