br>Mix.
If the stuffing is not moist enough, add
DIRECTIONS FOR TURKEY:
NOTE: Even though you
and peppercorns, and simmer for about 45 minutes or until
Soak the bread in water for about 1/2 hour.
epper. If you like your stuffing somewhat wet you can add
nd put in the fridge for now.
Put the neck
Brown ground turkey, celery and onions in olive oil and margarine.
Add rest of ingredients and mix.
Makes enough for 12 pound turkey.
This is a good substitute for those who like a sausage dressing at holiday time.
Chop liver and heart together on cutting board.
Add cinnamon, nutmeg and garlic powder.
Sprinkle parsley to cover meat.
Chop in all ingredients until mixed.
Using frying pan, coat bottom with olive oil and saute chopped onion and fry until lightly browned. Add ingredients that are now chopped to the frying pan and let cook until done.
Peel potatoes and boil.
Mash cooked potatoes with fork.
Add all ingredients and use beater to mix.
Salt to taste. Turkey is now ready to be stuffed.
o burn garlic.
Cook for about 2 minutes. Add wine
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
ater. Immerse turkey in brine. Cover and refrigerate for 24 hours.
00b0F.
To make the stuffing, heat olive oil in a
n high heat. Saute bacon for 4-5 mins. Drain on
ou like a moist stuffing, and check for salt and pepper.
ou are stuffing your turkey, as the juices from the turkey make it
Combine 1 cup stuffing mix, vegetables, water and butter.<
Mix soups, milk, thyme, black pepper, vegetables and turkey in a 3-qt shallow baking dish.
Heat water and margarine to a boil in a medium saucepan over high heat.
Add stuffing and mix lightly.
Spoon stuffing over turkey mixture.
Bake at 400F for 25 minutes or until hot.
til melted. Mix in the stuffing mix until thoroughly moistened,
n a casserole and microwave for 15 minutes.
Fold skin
d gizzards for stuffing and/or gravy if desired); RINSE turkey inside