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Barbara Zack's Turkey Stuffing

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Poultry Stuffing Thanksgiving

Ingredients:

  • 2 lb Chicken gizzards
  • 1 lb Chicken livers
  • 3 Yellow onion; quartered
  • 4 Carrots; peeled
  • 2 Stalks celery; tops removed
  • 3 pk Saltine crackers
  • 2 Yellow onion; quartered
  • Celery tops
  • 2 tb Sage
  • 3 ts Thyme
  • 2 tb Salt
  • 2 ts Black pepper

Directions:

Cook livers and gizzards separately in enough water to cover until done. Cook vegetables in water until done. Run meat and cooked vegetables through a meat grinder alternately with crackers, raw onions, and celery tops. Season to taste. Stuff turkey loosely. Bake any additional stuffing in a buttered, covered casserole dish.
 
NOTES : This is a very heavy stuffing, but it has a wonderful flavor. It's an old family recipe that my mother-in-law made every Thanksgiving until her death in 1985. This is from the Lardie side of the family. Recipe by: Barbara Ann Lardie Zack
 
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998