Yield: 12 Servings
|2 pounds||Chicken gizzards|
|1 pounds||Chicken livers|
|3||Yellow onion; quartered|
|2||Stalks celery; tops removed|
|3 packs||Saltine crackers|
|2||Yellow onion; quartered|
|2 teaspoons||Black pepper|
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