Barbara Zack's Turkey Stuffing
Keys: Poultry Stuffings Thanksgiving
Yield: 12 Servings
Ingredients:
2 lb Chicken gizzards
1 lb Chicken livers
3 x Yellow onion, quartered
4 x Carrots, peeled
2 stalk celery, tops removed
3 pkt Saltine crackers
2 x Yellow onion, quartered
Celery tops
2 tbl Sage
3 tsp Thyme
2 tbl Salt
2 tsp Black pepper
Method:
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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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