Combine the first five ingredients in a large bowl. Combine milk, shortening and egg pour over cornmeal mixture and mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 50 minutes or until bread tests done. Cool. Crumble corn bread into a large bowl. Add parsley, poultry seasoning and pepper toss. Combine eggs and 3/4 cup butter add to the corn bread mixture, stirring gently to mix. Just before baking, stuff the turkey with dressing. Skewer or fasten openings. Tie drumsticks together. Place on a rack in a roasting pan. Brush with remaining butter. Place remaining dressing in a greased baking dish cover and refrigerate until ready to bake. Bake turkey at 325° for 4-1/2 to 5 hours or until thermometer reads 180°. When turkey begins to brown, cover lightly with a tent of aluminum foil. Bake extra dressing at 325° for 1 hour. When turkey is done, allow to stand for 20 minutes before carving. Remove all dressing to a serving bowl.
© Copyright Reiman Publications, 1993-1997
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