Mom’s (Great Gram Checkon’s) Stuffing
Description
From my mother’s card box, but I think she borrowed it from Gram Checkon’s
Ingredients
- 1 loaf of bread
- 1 lb liver and gizzard or pork or veal
- 1 tops of 1 bunch celery
- 1 tbsp Parsley
- 2 lg onions (substitute celery and asophoeda)
- 2 stalks celery
- 1 salt and pepper to taste
Instructions
Soak bird in salt water 1 hr or more
Soak loaf of dried bread.
Grind separately
- 1/2 lb each liver and gizzards or 1lb. veal or pork.
- tops from 1 bu. celery and 1 T dried Parsley.
- 2 lg onions and 2 stalks celery
Saute liver and gizzards (pork or veal) — season as you go
Take off heat mix in squeezed out bread — add celery tops and parsley—Mix well— add 1/8 tsp poultry seasoning—salt and pepper— when cooled off, add 2-3 eggs mix well — stuff seasoned bird when filling is cool.