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| I had a guy argue with me at Publix that he had stuffing rather than dressing he said it had never been in a bird but, ... It is easy to tell the difference. If this mixture will be stuffed into a bird, it is stuffing. If it will be cooked in a pan, it is dressing. Simple! |
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Giblets (Chicken necks etc.. From chicken cavities washed thoroughly) |
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| 1 cup |
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chicken broth (use meat drippings if you have something cooking) |
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| 1/4 cup |
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chicken livers |
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| 2-3 cups |
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plain dry bread crumbs (biscuits and cornbread pieces) |
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| 1 Tbs |
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bacon drippings or butter |
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| 1 |
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onion - minced |
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| 1 |
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stalk celery - minced |
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| 1 Tbs |
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parsley flakes |
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| 1/2 tsp |
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black pepper |
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| 1/2 tsp |
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salt |
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| 1 tsp |
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dried sage |
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| 1/2 tsp |
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dried thyme |
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| Add these if your making to use for a meal like Thanksgiving. |
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| 1/4 cup |
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butter |
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| 2-3 |
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boiled eggs chopped** |
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| 1 |
Giblets: Put giblets, starter chicken broth and liver on to boil in a saucepan, cover and simmer until the meat is done. (at least an hour.) Remove meat from broth and set broth back on burner to simmer. Let meat cool and then, remove all meat from bones and skin with fingers. Discard all skin and bones. Put pulled meat with liver, heart and gizzard meat and finely dice. (Mash liver parts if you wish) Reserve diced meat mixture to season the final dressing (keep chilled in fridge till final combination.) Cook down broth till thickens and tasty, if your cooking meat I add extra drippings to make the flavor stronger. When broth is thickened, place in refrigerator till fat comes to top and hardens. (removing this will help it last longer in freezer) Keep frozen chicken fat in freezer for other uses. Reserve remaining broth for dressing keep chilled till ready to use. |
| 2 |
Breadcrumbs: This is really easy to do ahead of time with any left over bread. While parts are cooking, take reserved biscuits and other bread for crumbs and crumble and lay one layer thick on bread pan sprinkle lightly with garlic, sage and pepper for extra seasoning, and toast lightly under broiler (or if your cooking a turkey etc... just put on bottom rack, and watch carefully) Allow to cook completely and set aside in zipped baggy until ready to use. |
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Broth: In a saucepan, sauté onion and celery in bacon fat until tender. When onion is nicely brown, add 1 tablespoon parsley flakes, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 teaspoon dried sage, 1/2 teaspoon dried thyme, saute herbs to warm and bring out the flavor in them then, add at least 1 cup final broth from giblets, and simmer for 10 minutes. |
| 4 |
Add diced meat, chopped eggs, breadcrumbs, and toss, allow resting for about 10 minutes. Use this to stuff loosely in turkey or to fill pan and bake till brown as a side dish. IF not using to stuff a turkey or for left over stuffing... dot with butter and bake till top is toasty! (about 25 - 30 minutes before serving Turkey) |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
Granny started this just after the turkey was in the oven, to allow for everything to 'set up'.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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