1 onion, 1 carrot, and 1 stalk celery
3 cups celery including leaves
2 large cloves garlic
1.5 cups of parsley
1 cup walnuts
1 firm apple
(all chopped fine)
1.5# unseasoned bread cubes - hearty type-not mushy soft bread
2 Tbs salt
1 cup soup (from giblets)
The day before Thanksgiving, make giblet soup and prepare the dry ingredients for the stuffing.
Use the giblets, onion, carrot, celery and enough water to cover. It is desirable to add other chicken necks and giblets that may have been saved from previous cooking adventures. The more the better to make either more or a richer broth. Cover and cook until giblets are soft. Chop the meat, and strain out the vegetables. Return the meat to the soup. Use part of the soup for gravy and part for the stuffing.
Combine onions, celery, garlic, parsley, walnuts, & apple with bread cubes. On the day the turkey is to be cooked add: eggs, salt, pepper plus 1 cup of soup made from the giblets. The stuffing should be on the moist side. This can be tested by making a small ball of stuffing with your hands to see if it sticks together. If not moist enough, add more soup.
A body of opinion holds that stuffing should be cooked outside the bird. However, we have always loosely stuffed the turkey and baked the excess in a covered dish for between one to two hours. Check to see that it has crispy parts whereas the stuffing from within the bird is soft throughout. After cooking is complete, remove all the stuffing from the bird and mix it with the externally cooked stuffing The mixture tastes better than either alone.
Usually we can not avoid frying this tidbit and serving it on fresh dark rye bread before we start this complicated cooking experience.
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