As the holidays approach, my husband asks what kind of stuffing are you making this year?  I don’t know why, after years of perfection I have finally incorporated all the ingredients each of our families used when we were children, except for the dreaded oysters, no way!! Not in my Stuffing!

The day before you plan to make your stuffing, bake a small pan of corn bread, using your favorite recipe, but omit the sugar.  Let this set out overnight.

2 large loaves white and wheat bread (1 each) Put the kids or grand kids to toasting the bread and break into small pieces. Crumble the cornbread in with the bread. Set aside while your are preparing the other ingredients.

In a large pan over medium heat, cook items listed below, until giblets are tender.

1 pound turkey or chicken giblets
2 onions, diced
6-8 cups water
1 tablespoon sage, fresh, crushed
1 stalk celery, chopped including the leaves
2 cloves garlic, diced
2 teaspoons poultry seasoning
salt and pepper

Remove the giblets from the liquid with a slotted spoon and chop in small pieces. Retain the liquid for your dressing. Keep liquid warm.

1 pound Pork Sausage (Breakfast Seasoned)

Cook sausage until all pink is gone, drain in a colander to remove the grease.  Add to your bread and cornbread mixture.

2 eggs, beaten
1 cube margarine
1 can water sliced chestnuts
1 cup sliced fresh mushrooms

Add eggs, margarine, giblets and chestnuts to the bread mixture.  Pour the liquid over the bread mixture and mix well. If you kept the liquid warm it will melt the margarine. Now they tell you not to taste any mixture with uncooked eggs and I will let you be the judge of that.  I always taste this to make sure there is enough seasoning.  Add mushrooms and stir gently so you don’t break them up. Stuff as much as you can into the turkey, put remaining in a oven proof dish, cover with foil and bake when you are baking your turkey.

Turkey Trick- Wash and clean your kitchen sink or roaster (sink is better because it is larger) Place turkey in sink, pour ½ cup salt inside the cavity of your bird. Fill sink with water and add another ½ cup salt to the water, let soak overnight.  You will have the moistest bird you have ever eaten.

Where did that Thanksgiving Turkey come from?

Copyright 2004 by Judy White. Judy is an author of many Native American and Genealogy websites on the web.