Yield: 6 Servings
|4 \N||Stalks celery; chopped|
|1 \N||Yellow onion; chopped|
|½ \N||Stick butter|
|\N \N||Giblets from turkey|
|5 cups||Corn bread crumbs|
|¼ cup||Chopped parsley|
|⅛ teaspoon||Freshly grated nutmeg|
|2 teaspoons||Whole sage leaves; rubbed|
|2 \N||Eggs; beaten|
|½ pint||Small oysters; with juice|
|\N \N||Salt & pepper to taste|
Enough stuffing for a 9-12 pound turkey.
This dish goes back 300 years. The colonists lived on corn, clams, and oysters . . . and now and then a turkey. The recipe is easy and unusually good. I urge you to try it soon.
In a medium-sized frying pan, saut the celery and onion in the butter until transparent. Set aside. Cook the giblets (the heart, liver, gizzard, neck, and tips of the wings) in about 1 quart of water. Cover and simmer until the gizzard is tender, about 1-½ hours. Allow the meat to cool in the broth and in the meantime make the corn bread crumbs. I simply break up the corn bread and place it on a cookie sheet in a very low oven until the bread is dry enough to crumble up into very small pieces. Place the crumbs in a large mixing bowl.
Remove the meat from the bones and coarsely grind the meat, reserving the broth. Place the meat and sauted vegetables in the bread-crumb bowl along with the remaining ingredients. Add about 3 cups of the giblet broth and season with salt and pepper to taste. The amount of broth that you add will depend upon how moist a dressing you like.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .