|5 cups||Of a rich cornbread|
|6 slices||Whole wheat bread; toasted slightly|
|2 cups||Celery; chopped finely|
|1½ cup||Green onions with tops; chopped finely|
|½ cup||Minced parsley|
|4 tablespoons||Butter or margarine|
|¼ teaspoon||Cayenne pepper|
|½ teaspoon||Black pepper|
|1 teaspoon||Celery seed|
Grind the gizzard and heart and simmer in a quart of water until tender.
Saut celery, green onion and onion in butter until done but not brown. Add most of the seasonings. Mix well the crumbled cornbread and the toasted whole wheat bread which has been soaked in cold water and squeezed dry.
Combine these two mixtures adding parsley and liver that has been minced, cooked gizzard and as much of the liquor from the gizzard as is needed to make a moist dressing. Add rest of seasonings in amounts suggested to suit individual taste and stuff turkey. Allow about 8 cups of stuffing for a 10 pound turkey.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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