Holiday Turkey Dressing
And it's yet another recipe from somewhere back in my father's tribe. It was a lot easier to prepare when the giblets were all there, even when you bought the turkey or chicken.
The cook time varies with the size of the bird being stuffed.
★★★★★ 1 vote5
Oneturkey or chicken liver
6 - 12 slicebread
One or Two largeeggs, separated
Several sprig(s)fresh parlsely, snipped
1/2 cwater or milk to moisten bread
·salt & pepper
One Tbspbutter, broken into pieces
How to Make Holiday Turkey Dressing
- Pulp the liver. I still use a hand food chopper, like my mother did. Place bread slices into a bowl, and pour milk or water onto them. Set both aside.
- Mix egg yolks, spices, parsely, and butter thoroughly. Add the liver and mix again. Wring out the bread slices, pull them apart, and add to the mixture and blend in.
- Whip egg whites until stiff. Fold into liver mixture. If mixture is too moist (it should be wet, but not runny), add small pieces of dry bread and fold in.
- Place this mixture between the loosened skin and the meat of the breast. Secure skin flap so that stuffing does not ooze out before it cooks.