my mom's moist turkey stuffing
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.
prep time
1 Hr
cook time
method
Pan Fry
yield
10-15 more or less
Ingredients
- 1/2 pound bacon cut into pieces
- 2 cups onion sliced thin
- 2 cups celery cut thin crosswise
- 1 pound white bread, toasted and dried
- 1 tablespoon poultry seasing
- 1 tablespoon salt (or more if needed)
- 1/4 teaspoon black or white pepper
- 1/2 cup parsley, chopped medium fine
- 3 - eggs
- - turkey liver and heart cooked and chopped fine
How To Make my mom's moist turkey stuffing
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Step 1The day before you make the stuffing, toast the entire loaf of white bread and let it dry out.
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Step 2To start making the stuffing, boil the livers and heart in water for 15-20 minutes until done, then chop into fine pieces.
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Step 3Fry 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.
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Step 4While the veggies are cooking, pour cold water on the toasted bread until it swells and then pressed until very fluffy.
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Step 5Pour the vegetable mixture over the bread. Season with salt, pepper, poultry seasoning and parsley.
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Step 6Last, 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.
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Step 7Put the stuffing into the turkey cavity and the small neck cavity.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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