INGREDIENTS

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