Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Salt |
| 2 teaspoons | Sage -- ground |
| ½ teaspoon | Thyme |
| ½ teaspoon | Baking powder |
| 1 teaspoon | White pepper |
| 6 cups | Soft bread crumbs -- |
| \N \N | Toasted |
| 6 cups | Cornbread stuffing |
| 2 \N | Eggs -- beaten |
| ½ cup | Butter |
| 2 tablespoons | Bacon fat |
| 1 \N | Onion -- chopped |
| 2 tablespoons | Fresh parsley -- minced |
| 2 \N | Whole celery stalks -- |
| \N \N | Chopped |
| \N \N | Turkey giblets stock |
Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs.
Melt butter with bacon fat in skillet on low heat; add onion, celery and parsley. Simmer for about 15 minutes. Mix together the butter and crumb mixtures. Soften to your taste with stock made from stewed giblets.
Recipe By : Elizabeth Powell From: Date: 05/28