Vegetables & Sides |
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Grandma's Christmas Stuffing - 2005
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
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.
- 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.