Name: Barbara Zack's Turkey Stuffing
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

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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