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Sunday, November 7, 2010

Turkey Stuffing (Gertrude)

1 large loaf of bread (1 – 1 ½ lb of bread)– lightly toasted and cut into cubes or a bag of cut-up, unseasoned bread cubes
8 cups of water
A wedged onion
Salt and pepper
1C chopped celery
½ C chopped parsley
1 apple chopped
1 C onions chopped (raw)
8 oz chopped walnuts
2 eggs

For both variants below: Put all the turkey innards and the ends of the wings in 8 cups of water. Add a wedged onion, salt and pepper. Cook for 2 hours without a lid. Reduce by half.

Mix all dry ingredients together (bread cubes, celery, parsley, apple, onions, and walnuts)
Add salt and pepper to taste
Beat the 2 eggs and mix with 1 C of the turkey broth
Mix liquid into dry ingredients until the mixture can be formed into a ball
Put stuffing into turkey cavity and cook with turkey

Remove giblets and chop into small pieces. Divide. Use 1/2 in the stuffing and 1/2 in the gravy. Fry the onions and celery in 1 stick of melted butter or margarine only until onions are soft.
Mix butter, onions, celery and bread cubes. Add giblets, parsley and walnuts.
Beat salt, pepper and spices into the beaten eggs and combine with 1 cup of turkey broth,
Mix the wet ingredients with the cube mixture. Add broth until the mixture can be formed into a ball

Wendy does not remember Gertrude using an apple in her stuffing.


1 comment:

  1. Variant from Wendy
    Additional ingredients:
    One stick butter or margarine
    1/2 tsp tarragon,
    1 tsp thyme
    1/2 tsp marjoram


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