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Name: Thanksgiving Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 4-5 Ribs Celery Diced; 1 Medium Onion Chopped; 4-5 Cloves Garlic Minced; 2 Loaves White Bread Broken; 1/2 Small Jar Sage Crushed; 2 Cans Chicken Broth; All Turkey Giblets and Liver; 2-3 Sticks Real Butter; 3-4 Eggs Stirred; Milk; Salt As Needed; Pepper As Needed

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INGREDIENTS

4-5 Ribs Celery ; Diced
1 Medium Onion ; Chopped
4-5 Cloves Garlic ; Minced
2 Loaves White Bread ; Broken
1/2 Small Jar Sage ; Crushed
2 Cans Chicken Broth
All Turkey Giblets and Liver
2-3 Sticks Real Butter
3-4 Eggs ; Stirred
Milk
Salt ; As Needed
Pepper ; As Needed

INSTRUCTIONS

2 Days Before

Spread out the bread on a cookie sheets and put in oven to dry. Might need to turn oven on low some and turn the bread. Must be totally dry. When dry, break into small pieces, and store the bread in Ziploc bags.

Night Before

Take the giblet packet out of the turkey. Put chicken broth, giblets and liver in a pan. Bring almost to a boil then reduce and let simmer for 2-3 hours, reducing the amount of liquid by about half.

Let cool, remove the giblets, and throw away the gizzard and heart. THOROUGHLY chop the liver and put it back in the broth. Refrigerate overnight.

Dice 4-5 celery ribs and chop the onion. Store in Ziploc bag.

Thanksgiving Day

Melt butter in a heavy large skillet, and put the chopped veggies and garlic in. Simmer until vegetables are clear.

Put the broken bread in a very large bowl. Add crushed sage. Warm broth in the microwave if necessary and pour over the bread. Let the bread soak in the broth for 15-20 minutes then stir. Add vegetables and butter and stir again to mix. Beat 3-4 eggs, add, then stir again to mix. Add salt and pepper to taste and stir VERY well until mushy. If the mixture is too dry, add some mlk, let it set, then stir again. Repeat until it is mushy.

Rinse out inside of turkey and stuff turkey with dressing tightly. Lace opening shut if desired. Put any remaining stuffing in a covered casserole dish. An hour before the turkey is done, put dressing in oven at 325 to cook until done.

NOTES

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Thanksgiving Stuffing

4-5 Ribs Celery Diced
1 Medium Onion Chopped
4-5 Cloves Garlic Minced
2 Loaves White Bread Broken
1/2 Small Jar Sage Crushed
2 Cans Chicken Broth
All Turkey Giblets and Liver
2-3 Sticks Real Butter
3-4 Eggs Stirred
 Milk
 Salt As Needed
 Pepper As Needed

2 Days Before
Spread out the bread on a cookie sheets and put in oven to dry. Might need to turn oven on low some and turn the bread.  Must be totally dry.  When dry, break into small pieces, and store the bread in Ziploc bags.

Night Before
Take the giblet packet out of the turkey. Put chicken broth, giblets and liver in a pan.  Bring almost to a boil then reduce and let simmer for 2-3 hours, reducing the amount of liquid by about half.

Let cool, remove the giblets, and throw away the gizzard and heart.  THOROUGHLY chop the liver and put it back in the broth.  Refrigerate overnight.

Dice 4-5 celery ribs and chop the onion. Store in Ziploc bag.

Thanksgiving Day
Melt butter in a heavy large skillet, and put the chopped veggies and garlic in. Simmer until vegetables are clear.

Put the broken bread in a very large bowl.  Add crushed sage. Warm broth in the microwave if necessary and pour over the bread.  Let the bread soak in the broth for 15-20 minutes then stir. Add vegetables and butter and stir again to mix. Beat 3-4 eggs, add, then stir again to mix. Add salt and pepper to taste and stir VERY well until mushy.  If the mixture is too dry, add some mlk, let it set, then stir again. Repeat until it is mushy.

Rinse out inside of turkey and stuff turkey with dressing tightly.  Lace opening shut if desired. Put any remaining stuffing in a covered casserole dish. An hour before the turkey is done, put dressing in oven at 325 to cook until done.

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 12 Servings

Calories: 5
Calories from Fat: 1 (20%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.2mg		0 %
Sodium 87.7mg		3 %
Potassium 40.9mg		1 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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