| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Stuffings, Thanksgivin |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken gizzards |
| 1 |
lb |
Chicken livers |
| 3 |
|
Yellow onion; quartered |
| 4 |
|
Carrots; peeled |
| 2 |
|
Stalks celery; tops removed |
| 3 |
pk |
Saltine crackers |
| 2 |
|
Yellow onion; quartered |
|
|
Celery tops |
| 2 |
tb |
Sage |
| 3 |
ts |
Thyme |
| 2 |
tb |
Salt |
| 2 |
ts |
Black pepper |
INSTRUCTIONS
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@leading.net> on May
8, 1998
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