The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Vegetables & Sides

Grandma's Christmas Stuffing  - 2005
​​​​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • Gizzards, neck and heart from turkey
  • 1 medium  onion
  • 1 cup  celery -- chopped
  • 1 cup  onion -- chopped
  • ¾ cup  parsley -- chopped
  • 1 teaspoon  sage
  • 1 teaspoon  poultry seasoning
  • 1 can  chicken broth -- as needed
  • Dried bread cubes

PREPARATION
Cook the gizzard, neck and heart with onion in water.  Fill roasting pan or large casserole dish with large dried bread cubes. Grandma uses dried bread from the store.  Add celery, onion, parsley, sage and poultry seasoning and mix well.  Cut the giblets into small pieces and add to the dried bread. Add drippings from the turkey, broth from the giblets (strain out the onion), and if it's not moist enough, add canned chicken broth.  Moisten until it's the consistency you want.  Add salt, and more sage, if needed, to taste.  Cover and bake at 350 for about an hour or a little more as necessary.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking