Directions: |
Directions:A. Prepare "giblet soup":
1. Defrost turkey and remove giblets.
2. Put giblets in soup pot and add about ¾ to 1 gallon of water, depending on size of giblets.
3. Add 1 tbs. salt and bring to a boil, then skim.
4. Add 1 small peeled carrot, cut up.
5. Add 1 small celery stalk, cut up.
6. Add 1 small onion, peeled.
7. Add 1 small bunch of parsley.
8. Add 1 bouillon cube.
9. Cover and cook on low flame for about 1 ½ to 2 hours.
B. Prepare croutons and veggies:
1. While giblet soup is cooking, toast and cube 4 or 5 loaves of bread and place in big soup pot (separate from giblet soup).
2. Sprinkle Lawry’s seasoning salt, poultry seasoning, sage and black pepper on bread continuously while adding. Season to taste as desired.
3. Cut up 3 medium sized onions.
4. Cut up 5 or 6 celery stalks.
5. Place celery, onion and 1 stick of margarine in frying pan on medium heat. Stir mixture as margarine melts down. Continue to fry mixture until soft, but do NOT brown. Shut off flame and cover.
C. Combine Ingredients:
1. When giblet soup is done, remove giblets and let cool.
2. Cut cooled giblets into tiny diced pieces and place into large pot with bread.
3. Slowly add giblet soup broth to pot of bread and stir very well.
4. Add celery and onion mixture from frying pan and continue to stir.
5. Add both cans of mushrooms with juice and stir.
6. Add chopped parsley and stir.
7. Add additional seasonings as desired to taste and stir.
D. Final Preparations:
1. Salt turkey cavities and stuff turkey.
2. When turkey is done, remove stuffing immediately.
3. Cook left over stuffing in casserole dish for about 1 hour at 350. Butter casserole dish first!
4. Put on the Detroit Lions game and let the vultures enjoy, while you have a drink! |
This recipe for Mom’s Thanksgiving Turkey Stuffing is from