Thanksgiving Turkey and stuffing

(from kjones28’s recipe box)

Source: Mom's!

Ingredients

  • 2 loaves cheap white bread - dried 5-6 days
  • 3 c. finely chopped celery
  • 1 med finely chopped onion
  • 1# pork sausage - fresh from butcher
  • 3 extra large eggs
  • 3 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sage
  • 2 sticks butter, melted
  • (more salt to taste)

Directions

  1. Cook giblets and neck in water with 1 celery stick and one small onion quartered – make sure to cover goblets well with water. Cook for 2 hrs in a rolling simmer until mushy.

  2. While giblets are cooking, fry pork sausage until no longer pink but not browned!

  3. Put giblets, neck bone meat and livers, gizzard into a chopper.

  4. Add this to bread cubes in pan along with cooked onion and celery. Gush with hands

  5. Add in the cooked pork sausage.

  6. Add in the 3 eggs

  7. Add in the 3 tsp salt and 1/2 tsp pepper

  8. Mix in gently 2 stick of melted butter.

  9. Add 4-5 cups of giblet water

  10. Mix throughly and squish with hands.

  11. Stuff seasoned bird and smear seasoned butter under skin.

  12. Put into refrigerator over night with a wet hand towel draped over bird.

  13. Next day take out bird to room temperature. Preheat oven to selected temp.

  14. Make a aluminum foil tent and tent turkey the entire time.

  15. When done let sit for 30 minutes before carving.

Email to a friend | Print this recipe | Back