Bread Stuffing for Turkey Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound loaf white slice bread (about 16 slices
1 c butter
Turkey liver and heart, cut into small pieces
2 c onions, course chopped
2 c celery, cut about 1/2" thick
1 1/4 c or more hot water or stock
2 tsp, more or less, thyme
1/4 c fresh parsley, finely hopped
About 2 tsp salt
1/2 tsp pepper
2 large eggs, beaten with a fork
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Directions: |
Directions:Break bread (including crust) into about 1 inch pieces. Spread on large baking sheet. Toast in 325º oven about 20-30 minutes. or until light golden color and crisp. Turn over several times after first 10 minutes to keep bread uniform in color. Melt butter, add liver and heart. Cook 5 minutes. Add onions and celery. Stir well and add 1/4 c water. Cover and steam about 10 min or until vegetables are tender. Add 1 c of hot water or stock to vegetables. More liquid may be added for a more moist dressing.Pour vegetables over toasted bread. Season with thyme, parsley, salt and pepper. Add eggs. Mix and blend well. Stuff bird and leftover dressing can be baked in a well greased baking dish about 40 minutes covered with lid or well greased foil. |
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Number Of
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Number Of
Servings:for 15-18 pound turkey |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Double this recipe because everybody loves it to have with leftover turkey.
Julie requested Grandma's dressing to be included. We had such wonderful Thanksgivings with Aunt Dot and Uncle Jack, Grand Speed, Grand Brud, Uncle John, who came to 551 Craig Place several years as did Kleins many years. Grandma Malm was such a good cook.
via Pope Cookbook
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