Wednesday, November 25, 2015

Moms Holiday Stuffing

My Mom loved making this recipe and the family enjoyed it every Thanksgiving and Christmas. My Baby Brother called me up to get it yesterday. So, I decided to add it to my cookbook. I have modified it to make it easier to make. However the same flavors are there.

Mom C's Stuffing

7oz package of Diced Mirepiox ( Celery , onion and Carrots diced)
4 hard boiled eggs diced.
2 teaspoons Dried Sage
1teaspoon dried thyme ( *or 2 sprigs of fresh thyme, remove stems)
1 teaspoon dried rosemary ( *or1 tablespoon  fresh Rosemary)
* if using fresh process them in a  clean coffee grinder til finely chopped.

1 -12oz package of Potato bread Soft cubed stuffing ( unseasoned), you can use the hard kind but make sure it is unseasoned.

1- 32oz turkey or chicken broth
about 2 tablespoon bacon grease.
the Liver, gizzard and neck of the turkey( usually in the turkeys cavity).  This you will cook . brown  them on medium heat in the Bacon grease and then add the Turkey or chicken Broth bring to simmer and low heat  to simmer cook for 20 minutes. remove from heat, remove turkey parts , reserve the broth. Dice  the meat,the neck will need to be shredded and chopped. ( I do not use the heart or gizzard, feel they are too tough, however my mom used the gizzard).  set the broth  and meat aside.

In a large bowl, mix the Mirepiox , eggs and spices together, mix in the meat, stir together. add the bread and mix well.
Start pouring in the Broth about 1/2 of it , mix well. You will keep adding the broth until the bread mixture hold together, ( DO NOT Soak)  Just until it comes together like moist bread. Depending on if you use fresh or dried bread cubes. you will use more liquid for the dried.
Place in a 2 qt buttered baking dish ( if you are using a glazed or non stick dish you do not have to butter the dish)

Refrigerate for at least 1 hour (can be made the day before.)

bake in a 350 F. oven for 1 hour or until heated all the way through.

copyright 2015 by "Auntie E Cookbook/M Dubros"

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