Barbara Zack's Turkey Stuffing

Recipe Ingredients

2 lbs	908g / 32oz	Chicken gizzards
1 lb	454g / 16oz	Chicken livers
3		Yellow onion - quartered
4		Carrots - peeled
2		Celery - tops removed
1		Saltine crackers
2		Yellow onion - quartered
		Celery tops
2 tablespoons	30ml	Sage
3 teaspoons	15ml	Thyme
2 tablespoons	30ml	Salt
2 teaspoons	10ml	Black pepper

Recipe Instructions

Cook livers and gizzards separately in enough water to cover until done.

Cook vegetables in water until done. Run meat and cooked vegetables through a meat grinder alternately with crackers, raw onions, and celery tops.

(The amount of saltines needed will vary. Usually it will take about three of the four packages that come in a box to get the right consistency).

Season to taste. Stuff turkey loosely. Bake any additional stuffing in a buttered, covered casserole dish.

NOTES : From my wonderful former mother-in-law who died in 1985 by Barbara Zack

Source:
Barbara Ann Lardie Zack

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