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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Gramma's Famous Füllet Stuffing for turkey Recipe

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This recipe for Gramma's Famous Füllet Stuffing for turkey is from Top Berg 2.0 , 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 loaf stale french or Italian bread
1 minced onion
Liver from inside turkey, chopped fine. If unavailable, chicken liver can be used
˝ c. finely chopped parsley
3 or 4 eggs
1 t. salt
pepper to taste
Directions:
Directions:
Fill mixing bowl with bread torn into 2" chunks. Moisten the bread well with water sprinkled over. Squeeze the water from bread and place in another bowl. The onion and raw liver can be processed in food processor until well chopped into a paste. Fry both until cooked, less than 5 minutes. Add onion/liver mix to squeezed out bread. Also add in eggs, salt, parsley and pepper. Mix all together well. Stuff loosely inside turkey, it will expand as it bakes. Extra stuffing can be baked in a greased casserole dish beside turkey.
Personal Notes:
Personal Notes:
Be sure to make enough for Faj!

 

 

 

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