My Mom's Moist Turkey Stuffing

Chris Matuszczak

By
@GoofyLady

My only claim to this recipe is that it was the way my mom made stuffing for our Thanksgiving Turkey and I was lucky enough to find it after she passed away. This recipe is one of many my mom was taught to make at the Pope School of Cooking. None of this prepared stuffing mix, this is from scratch, tastes wonderful and is so moist! It will become a favorite, believe me.


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Rating:

Comments:

Serves:

10-15 more or less

Prep:

1 Hr

Method:

Pan Fry

Ingredients

1/2 lb
bacon cut into pieces
2 c
onion sliced thin
2 c
celery cut thin crosswise
1 lb
white bread, toasted and dried
1 Tbsp
poultry seasing
1 Tbsp
salt (or more if needed)
1/4 tsp
black or white pepper
1/2 c
parsley, chopped medium fine
3
eggs
turkey liver and heart cooked and chopped fine

Directions Step-By-Step

1
The day before you make the stuffing, toast the entire loaf of white bread and let it dry out.
2
To start making the stuffing, boil the livers and heart in water for 15-20 minutes until done, then chop into fine pieces.
3
Fry bacon slowly until medium done. Add chopped livers and cook about 5 minutes, then add the celery and onions. Cover pan and steam about 15 minutes or until vegetables are tender.
4
While the veggies are cooking, pour cold water on the toasted bread until it swells and then pressed until very fluffy.
5
Pour the vegetable mixture over the bread. Season with salt, pepper, poultry seasoning and parsley.
6
Last, add the eggs, and mix lightly with two forks. If the mixture appears dry, melted butter may be added. Taste and season further if necessary.
7
Put the stuffing into the turkey cavity and the small neck cavity.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tag: Heirloom
Hashtags: #stuffing, #moist, #Turkey