Thanksgiving Stuffing

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    1  turkey gizzard
    2 -3 cups  water
    1/2 loaf  wheat bread, cut into cubes.
    1 can  chicken broth
    1/2 cup  onion, chopped
    1 cup  celery, chopped
    1  turkey liver, (or a few chicken livers)

Cook gizzard and heart with celery leave in about 2-3 cups water; cool then grind or finely chop.
Cut up 1/2 loaf wheat bread into cubes. Add just enough broth to moisten. Save rest of broth for gravy.
Fry about 1/2 cup chopped onion, 1 cup chopped celery and liver. Grind liver. Add to bread cubes alon with gizzard. Add egg and a pinch of baking powder. Season to taste. I like rosemary and sage. You can add mushrooms, if you want.

Note: You can make a turkey broth by cooking the turkey neck with some added celery leaves and other spices.

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