| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 2 |
ts |
Sage — ground |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
White pepper |
| 6 |
c |
Soft bread crumbs — |
|
|
Toasted |
| 6 |
c |
Cornbread stuffing |
| 2 |
|
Eggs — beaten |
| 1/2 |
c |
Butter |
| 2 |
tb |
Bacon fat |
| 1 |
|
Onion — chopped |
| 2 |
tb |
Fresh parsley — minced |
| 2 |
|
Whole celery stalks — |
|
|
Chopped |
|
|
Turkey giblets stock |
INSTRUCTIONS
Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs.
Melt butter with bacon fat in skillet on low heat; add onion, celery and
parsley. Simmer for about 15 minutes. Mix together the butter and crumb
mixtures. Soften to your taste with stock made from stewed giblets.
Recipe By : Elizabeth Powell
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”