| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Bread |
6 |
Servings |
INGREDIENTS
| 4 |
|
Stalks celery; chopped |
| 1 |
|
Yellow onion; chopped |
| 1/2 |
|
Stick butter |
|
|
Giblets from turkey |
| 5 |
c |
Corn bread crumbs |
| 1/4 |
c |
Chopped parsley |
| 1 |
ts |
Basil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Freshly grated nutmeg |
| 2 |
ts |
Whole sage leaves; rubbed |
| 2 |
|
Eggs; beaten |
| 1/2 |
pt |
Small oysters; with juice |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Enough stuffing for a 9-12 pound turkey.
This dish goes back 300 years. The colonists lived on corn, clams, and
oysters . . . and now and then a turkey. The recipe is easy and unusually
good. I urge you to try it soon.
In a medium-sized frying pan, saut. the celery and onion in the butter
until transparent. Set aside. Cook the giblets (the heart, liver, gizzard,
neck, and tips of the wings) in about 1 quart of water. Cover and simmer
until the gizzard is tender, about 1-1/2 hours. Allow the meat to cool in
the broth and in the meantime make the corn bread crumbs. I simply break up
the corn bread and place it on a cookie sheet in a very low oven until the
bread is dry enough to crumble up into very small pieces. Place the crumbs
in a large mixing bowl.
Remove the meat from the bones and coarsely grind the meat, reserving the
broth. Place the meat and saut.ed vegetables in the bread-crumb bowl along
with the remaining ingredients. Add about 3 cups of the giblet broth and
season with salt and pepper to taste. The amount of broth that you add will
depend upon how moist a dressing you like.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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