Barbara zack's turkey stuffing

Yield: 12 Servings

Measure 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

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

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