"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Stuffing Recipe

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This recipe for Stuffing, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Trefz
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf of bread (20 oz.)
neck, liver and giblets from turkey
2 chicken bouillon cubes
2-1/2 c. diced celery
1 c. diced onion
1 stick of margarine
3 eggs - beaten
salt and pepper to taste

Directions:
Directions:
The day before, tear up one loaf of bread and set out to dry. It helps if you mix it up from time to time so that all the pieces dry out.

Cook the neck, giblets and 2 bouillon cubes in water for 2 hours. Add the liver and only cook it for 1/2 hour. Let cool. Pull the meat off the neck and grind or chop with the liver and giblets. Save the broth as you will add it to the bread.

Saute the celery and onions with one stick of margarine.

Beat 3 eggs. Put the bread in a large bowl. Add the eggs, celery, onions. Add broth one cup at a time. You want the bread to be very, very mushy. If you don't have enough broth, make more using 1 cup of water and 1 bouillon cube. Add salt and pepper to taste.

Bake in dish for 1 hour along side the turkey.



Personal Notes:
Personal Notes:
This is my Grandma Bennett's recipe!

 

 

 

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