| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bread |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Of a rich cornbread |
| 6 |
sl |
Whole wheat bread; toasted slightly |
| 2 |
c |
Celery; chopped finely |
| 1 1/2 |
c |
Green onions with tops; chopped finely |
| 1/2 |
c |
Minced parsley |
| 4 |
tb |
Butter or margarine |
| 4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Celery seed |
|
|
Turkey giblets |
INSTRUCTIONS
Grind the gizzard and heart and simmer in a quart of water until tender.
Saut. celery, green onion and onion in butter until done but not brown. Add
most of the seasonings. Mix well the crumbled cornbread and the toasted
whole wheat bread which has been soaked in cold water and squeezed dry.
Combine these two mixtures adding parsley and liver that has been minced,
cooked gizzard and as much of the liquor from the gizzard as is needed to
make a moist dressing. Add rest of seasonings in amounts suggested to suit
individual taste and stuff turkey. Allow about 8 cups of stuffing for a 10
pound turkey.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”