Ingredients: |
Ingredients: "Butterball" Turkey (or any turkey)
1 cube of butter
1 or 2 eggs
about 2 tsp. ground Marjoram
about 2 tsp Lawry's Seasoning salt
salt and pepper to taste
about a half to a whole bunch of chopped parsley
about a half loaf of bread, any kind, I usually use half white and half wheat or whatever is in the house
1 bunch of celery, de-strung and diced
1 diced yellow onion
chopped up liver from turkey if desired
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Directions: |
Directions:Directions: Wash the birdie and put her in a turkey pan, no rack needed, breast up. Coat with some oil like Wesson Oil. Stuff loosely with dressing and cook in 350 º oven, uncovered. Baste about every half hour with the drippings.
Dressing: I use a cast iron frying pan because that's what Grandma used. Melt a cube of butter and add chopped onion and celery and cook until tender, about 15 minutes. Grandma used to remove the strings from the celery but I am too lazy to do that so I never do. In a big bowl break up bread into bite size pieces. Add one or two eggs, depending on how much dressing you want. (One egg for a half loaf of bread is good for a small turkey, double that for a big turkey.) Add the celery, onion and butter mixture and stir well. Add Marjoram, Lawry's, parsley and a little salt if desired. Grandma would chop up some of the turkey liver and add it at this time. (Someone didn't like liver so I usually didn't use it and can't really tell the difference.) Mixture will be moist.
Gravy: mix flour and cold water in a jar and add some salt and shake. Take the turkey out of the pan and put the pan on top of the stove and add the flour and water mixture to the pan with drippings. Bring to a boil and stir with a gravy whisk and thicken as much as you like. I just remembered that Grandma used to put the neck and the rest of the guts in a sauce pan on the stove and simmer for hours while the turkey was cooking, and use that broth to make the gravy. I am too lazy for that but I am sure that is the best way. |
Personal
Notes: |
Personal
Notes: When I was 16 and Grandma Kiss was making Thanksgiving dinner upstairs at the beach house where I lived, I took notes because I wanted her dressing recipe. It is truly "from scratch". I still have the paper that I wrote on that day. I think the unique taste is the simple ingredients and the Marjoram. I use the dry spice from the market cuz that's what Grandma used, and buy a new container every year.
I always buy a Butterball turkey because that's what Grandma used and it is self-basting, but I baste it anyway.
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This recipe for Grandma Kiss's Thanksgiving Turkey and dressing is from