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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffing for Turkey or Chicken Recipe

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This recipe for Stuffing for Turkey or Chicken is from The Kitchen Angel, 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:  
Bag croutons, seasoned, or unseasoned. (if plain, season with sage and/or poultry seasoning)

Remove gizzards, heart, liver, neck, etc...from bird and boil in water on stove until tender.
Remove meat. Save water, to use to dampen croutons.
Grind meat in food processor, and add to bowl of croutons.

Chop and add with croutons:
onions
celery
apples
raisins

Add 2 eggs, salt and pepper.
Add chicken broth to dampen croutons. Save any left over broth for gravy
Mix well with hands, and put into bird - careful not to pack it tightly. Put any remaining stuffing into oven casserole dish to bake
Directions:
Directions:
Variation to stuffing.... Grammie Donohues version:

Omit apples and raisins and mix in about a 1/2 pound of ground sausage.
Personal Notes:
Personal Notes:
Grandma Elaine got this recipe from Little Grandma Simon. I have used it for years, but on Thanksgiving, I also make my moms stuffing (my favorite) and Stovetop for Kari.....

 

 

 

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