Barbara zack's turkey stuffing
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken gizzards |
| 1 | pounds | Chicken livers |
| 3 | Yellow onion; quartered | |
| 4 | Carrots; peeled | |
| 2 | Stalks celery; tops removed | |
| 3 | packs | Saltine crackers |
| 2 | Yellow onion; quartered | |
| Celery tops | ||
| 2 | tablespoons | Sage |
| 3 | teaspoons | Thyme |
| 2 | tablespoons | Salt |
| 2 | teaspoons | Black pepper |
Directions
Cook livers and gizzards separately in enough water to cover until done.
Cook vegetables in water until done. Run meat and cooked vegetables through a meat grinder alternately with crackers, raw onions, and celery tops.
Season to taste. Stuff turkey loosely. Bake any additional stuffing in a buttered, covered casserole dish.
NOTES : This is a very heavy stuffing, but it has a wonderful flavor. It's an old family recipe that my mother-in-law made every Thanksgiving until her death in 1985. This is from the Lardie side of the family.
Recipe by: Barbara Ann Lardie Zack Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998