Stuffing for My Jewish Friends

Recipe by Sweetiebarbara
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounce turkey fat
  • 4
    onions (medium diced)
  • 2
    stalks celery (chopped)
  • 8
    slices whole wheat bread
  • 8
    slices white bread (making sure that there is no milk or butter)
  • 1
    teaspoon parsley
  • 1
    teaspoon thyme
  • 1
    tablespoon sage
  • 1
    turkey liver (*)
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 1
    cup water (more or less)
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DIRECTIONS

  • Spread slices of bread on tray and put in 200 degree oven until no longer soft, but do not let them get hard.
  • Cut bread into 1/2 inch cubes and put into large bowl.
  • Saute onions, and celery in turkey fat over medium heat until translucent.
  • Add herbs, salt, and pepper to bread and toss.
  • Saute liver (in separate pan) lightly, until slightly firm.*.
  • Add onions and celery to bowl and toss again.
  • Sprinkle in water until moist, but not wet.
  • Set aside 1 cup of dressing.
  • Cut liver into small bits and add to the 1 cup of dressing.*.
  • Use the main dressing for the main cavity of the bird, put what does not fit into a casserole to cook for all the dressing lovers.
  • Put the liver dressing into the neck cavity of the bird, and fold skin under securing with a skewer. In our house we call this "The Neck Dressing", and we all know what that means -- we are all as passionate about that as we are about the rutabagas, some love it, some hate it.* I do not use the liver dressing when my Jewish friends come to dinner!
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