| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Soup, Salad and v |
8 |
Servings |
INGREDIENTS
| 15 |
sm |
Potatoes (boiled); Cut in sm. pieces |
| 1 |
|
Cube Butter |
|
|
Salt/pepper to taste |
| 1 |
md |
Onion; Cut in sm. pieces |
|
|
Turkey giblets |
| 1 |
pk |
Seasoned bread stuffing |
INSTRUCTIONS
Cook turkey giblets in water to cover, seasoned with salt/pepper, onion and
small amount of poultry seasoning (optional). Save juice. Boil potatoes and
peel. Mix potatoes, stuffing mix, butter. Add giblet juice to make moist
stuffing mix. Stuff cavity and neck of turkey. Roast turkey at 325 degrees.
This can also be made separately, put in a large ovenproof bowl, add part
of a cube of butter to the top to keep moist. Cover and bake at 325 degrees
for one hour or so, until heated entirely through.
Recipe by: Nonie
Posted to TNT - Prodigy's Recipe Exchange Newsletter by TRANSCRIBE@aol.com
on Nov 17, 1997
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