Thursday, November 10, 2011

Turkey Stuffing

Corn bread, French bread, white bread, cubed and dried until hard (2 – 3 days)

16 oz mushrooms w/ juice
1 tsp sage
1 tsp salt
1 large can chicken broth
Yellow food coloring
2 cups Celery, chopped
2 cups onion, chopped

1 whole large onion
Several whole cloves
Cook giblets, heart in chicken broth with stocks of celery and the onion left whole with cloves stuck in slits at root end. Add 1 – 2 drops of yellow food coloring. Simmer for 2 – 3 hours. Remove vegetables and giblets. Save broth.

Sauté’ celery and onions in butter until tender. Combine with bread, add mushrooms and seasoning. Add broth gradually until bread is moist and fluffy – not soupy. 
Use remaining broth for Thanksgiving Noodles.

Place a small amount of stuffing in and surrounding turkey for flavor. Bake remaining stuffing in prepared (Pam) casserole dish.