Thursday, November 25, 2010

Stuffing, Mom's Recipe

 In a very large bowl:
One and 1/2 loaves of white bread toasted, and hand torn into pieces( for larger birds, use 2 loaves)
1 medium onion grated
6 eggs,(or enough to moisten bread cubes) 2 loaves required 8 eggs.
1/2 teaspoon of pepper
1/2 teaspoon of salt
2 teaspoons of celery seed
2 teaspoons of ground sage
1/4 cup grated cooked chicken livers
1/4 cup grated cooked giblets

Put all of the listed above in a very large bowl and toss with your hands. 
Stuff  into the back and front of the bird. 
I have never baked this stuffing in a casserole dish because Mom always stuffed the bird.
Cook turkey according to recipe for a stuffed bird.
Our family loves this because this is what we always had in our Turkey , and we especially love the left overs.
This is a dense stuffing, and when it's cold you can actually slice it. My dad loved this stuffing so much, and after I got married and had the family for Thanksgiving, he would just be delighted that I made Mom's Stuffing. 
On Thanksgiving, I especially give thanks for my family, and take time to remember those passed away. My Dad, and my Grandmother, Pappa Ray, and My Mother-in-Law. They all made life time memories for us, memories in traditions. And Thanksgiving especially warms my heart. 

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