"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Thanksgiving Stuffing, by Mickey Zarli, is from Lutefisk again? ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - tube frozen breakfast sausage 1 cup chopped celery 1 cup chopped onions 1 box Kellogs croutons sm. can mushrooms, include the water 1 cup chopped parsley 4 eggs 1 T poultry seasoning 1/4 tsp. pepper dash garlic powder 1 cup raisins 2 T sugar 1 - 12 oz. box river rice (brown) 24 oz. water Giblets, heart and liver from Turkey
Saute onions, celery and breakfast sausage together, may need to add a little vegetable oil. Cook until sausage is done. Cook rice with water until 90% complete. Cook giblets, liver and heart in water for about 1/2 hour. Chop. Combine all ingredients and mix together until well blended. Stuff into turkey.
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