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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Grandma'sTurkey Stuffing Recipe

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This recipe for Grandma'sTurkey Stuffing is from Mary's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large loaf of bread cut into cubes and dried.
1 Cup Celery and leaves cut fine
1 Cube of margarine melted
1 tsp salt
1/4 tsp pepper
1/2 tsp marjoram or basil
2 eggs beaten

1 large onion
Directions:
Directions:
Cook Gizzard, heart, liver and neck in 3 cups of water and 1 tsp. salt for 1-2 hours.
Grind giblets, 1 large onion (follow with a dry slice of bread to clean out grinder).
Put seasonings over dry bread, pour butter in and mix well. Add 4 or 5 Tablespoons of COLD water to beaten eggs and pour over bread mixture. Mix well.
Add ground giblets, onion, celery and 2 cups of broth and mix well.
Sprinkle a little salt around inside of turkey and fill with mixture.
Cover with tinfoil for first 3 hours of roasting. Baste occasionally.
Cut out fat from inside of turkey and set on top of turkey for basting.
Roast for four hours at 350º for a 12 lb. bird.
Personal Notes:
Personal Notes:
The reading of this recipe should look pretty familiar as there are only minor adjustments to what Mom originally sent me after requesting instructions for the first Thanksgiving dinner I ever prepared. Of course, now I blend the giblets and onion - as who grinds anymore - and I also spice it up more and a little different. Sage is a must for me... But I'm sure you both remember the type written page in the plastic sleeve that gets brought out year after year.

 

 

 

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