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Gramma Gard's Stuffing Recipe

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This recipe for Gramma Gard's Stuffing is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter
3 cups chopped celery
1 teaspoon poultry seasoning
4 eggs
1 large loaf Italian bread (bakery type) or a day old white loaf of bread
Cooked Gizzard, heart, neck from bird, chopped
2 cups chopped onions
1 teaspoon salt
2 small cans chicken broth
2 apples, cored, not peeled, chopped
Directions:
Directions:
Cook the gizzard, heart, neck with water until fork tender (about 1 1/2 hours). Save broth for gravy fixings. Meanwhile, melt butter in large fry pan. Cook onion, celery, apples until limp, not brown. Let cool. Break up bread 1-2 days in advance to let dry. Add cooked veggies, sprinkle seasoning, salt, eggs, neck meat and mix well. Moisten with broth. Remaining broth can be used for gravy. Place one cup stuffing in back of bird. Put remaining stuffing in cavity of bird. Close bird with nails and string. Bake as directed by manufacturer's directions, depending on the weight of the bird. If you are not putting the stuffing in a bird, butter the casserole dish before placing in the dish, then bake. Note: The mixture will be very wet.

 

 

 

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