Vegetables & Sides |
|
Nana's Bread Stuffing for Turkey - 1996
Recipe courtesy of Lucia Privetera Greco
INGREDIENTS
PREPARATION
Set out the bread the night before to allow it to dry. Cook the rice. Sauté the celery and onions till transparent. Brown and drain the beef and pork. In a LARGE bowl, tear the bread into pieces. Pour chicken broth over the bread until it is absorbed. Add the remaining ingredients and combine well. This may be used to stuff one very large turkey, or cooked in a casserole dish while the turkey is cooking. Probably at least one hour.
- 2 Cups Rice
- 4 Stalks Celery
- 1 Large Onion
- 1 ½ Pounds Ground Beef
- 1 ½ Pounds Ground Pork
- 1 Loaf Italian bread
- 1 Tablespoon Poultry Seasoning
- 3 Eggs
- 1 Box Golden Raisins
- 1 Quart Chicken Stock
PREPARATION
Set out the bread the night before to allow it to dry. Cook the rice. Sauté the celery and onions till transparent. Brown and drain the beef and pork. In a LARGE bowl, tear the bread into pieces. Pour chicken broth over the bread until it is absorbed. Add the remaining ingredients and combine well. This may be used to stuff one very large turkey, or cooked in a casserole dish while the turkey is cooking. Probably at least one hour.
