| 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 | t | Basil |
| 1 | t | Salt |
| 1/2 | t | Paprika |
| 1/8 | t | Freshly grated nutmeg |
| 2 | t | 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 sauted 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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Nutrition (calculated from recipe ingredients)
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Calories: 1212
Calories From Fat: 574
Total Fat: 64.1g
Cholesterol: 598mg
Sodium: 812.3mg
Potassium: 1573.6mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 147.1g