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MOTHER’S TURKEY Recipe

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This recipe for MOTHER’S TURKEY is from ARTichokes and Anecdotes, 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!

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Category:
Category:
 

Turkey Stuffing


Ingredients:  
Ingredients:  
1 lb. Breakfast Sausages, cut into 1-inch pieces
5 large Eggs
1 tsp. Onion Salt
1 tsp. Celery Salt
2 tsp. or more Thyme
1/2 tsp. Salt
Olive Oil for frying
3/4 cup Turkey Broth
1 cup Celery, chopped or “crunchies”

Directions:
Directions:
P.S. Because I became allergic to celery, I was forced to try other “Crunchies.” I now prefer water chestnuts and chopped almonds, about l/2 and 1/2, in lieu of celery.

Before making stuffing, clean turkey, removing innards and wash interior well. Remove wing tips. Reserve for broth. Remove liver and giblets and set aside. Set turkey aside to drain.

Meanwhile, make broth.
 

Turkey Broth


Ingredients:  
Ingredients:  
Wing tips, Neck, Giblets and Liver, washed well
Celery Leaves
1 Medium Onion, sliced
1 Carrot, leaves removed and discarded, cut in half
1 tsp. Salt
1 tsp. Celery Salt
Cold Water

Directions:
Directions:
Place broth ingredients in a pot. Cover with cold water to about three inches above ingredients. Bring to a boil, lower heat, and time for 20 minutes. Remove liver and set aside. Allow broth to simmer for an hour or more. Strain. Discard giblets, if desired.

Save meat from wing tips and neck and chop up later for gravy. If you wish you can chop up the liver and add to the gravy later, also.

Soak bread well in a bowl of very warm water. When soft, wring each piece out and place in large bowl.

Add “crunchies,” onions, sausage, eggs, and seasonings and 3/4 cup broth to stuffing mixture. Mix well.

Place oil in large frying pan, set on medium high heat. Add stuffing in large tablespoonfuls, about six or eight spoonfuls to the pan, like little islands. Brown each on both sides. Remove from pan into a large bowl, until all is browned. Stuff into turkey cavities, and pin the legs and wings in place. Then use string to secure cavities. Bake turkey as directed for your oven.
 

Turkey Gravy


Ingredients:  
Ingredients:  
Gold Medal Wondra Flour
2 cups Broth
Thyme
Onion Salt
Celery Salt
Chopped Meat, to taste
Chopped Liver, to taste

Directions:
Directions:
After turkey is roasted and removed from roasting pan, over low heat, sprinkle GOLD MEDAL WONDRA FLOUR over the drippings. Stir until flour is absorbed. Turkey seldom produces much fat, so you must guess at the amount of gravy you can make. Add about two cups of broth to the roux and stir over low heat until thickened. Usually, about 2 tsp. of flour per cup of broth is right.

Next, add the chopped meat as well as the chopped liver to the broth, if desired. Sprinkle pan lightly with Thyme, Onion Salt and Celery Salt. Stir well. Then taste. Add more seasoning, if needed. If gravy is not thick enough, use WONDRA FLOUR, dissolved in a little cold water and add to pan while stirring. Serve with carved turkey.

ENJOY!

Personal Notes:
Personal Notes:
We always had turkey for “American” holidays – Thanksgiving and Christmas – when we lived in the northern Bronx in New York City in grandma’s two-family house. Thanksgiving dinner was always downstairs at our cousins where the big attraction was the player piano in their living room. Excitedly, the kids took turns playing it under Uncle Harry’s supervision.

Christmas dinner was always upstairs at our house where the big attraction was our beautifully decorated Christmas tree. Since Uncle Harry was Jewish, our cousins did not have a Christmas tree. I believe Mother and Aunt Florrie used the same poultry dressing. Everyone loved it.

To my surprise, my sister recently told me mother NEVER used pork sausage in her poultry dressing. She’s sure I borrowed this ingredient from my husband’s German family. I probably did.

 

 

 

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