Title: Barbara Zack's Turkey Stuffing
Categories: Poultry, Stuffings, Thanksgivin
Yield: 12 Servings

2 lb Chicken gizzards
1 lb Chicken livers
3 Yellow onion; quartered
4 Carrots; peeled
2 Stalks celery; tops removed
3 pk Saltine crackers
2 Yellow onion; quartered
Celery tops
2 tb Sage
3 ts Thyme
2 tb Salt
2 ts Black pepper

Cook livers and gizzards separately in enough water to cover until done.
Cook vegetables in water until done. Run meat and cooked vegetables through
a meat grinder alternately with crackers, raw onions, and celery tops.
Season to taste. Stuff turkey loosely. Bake any additional stuffing in a
buttered, covered casserole dish.

NOTES : This is a very heavy stuffing, but it has a wonderful flavor. It's
an old family recipe that my mother-in-law made every Thanksgiving until
her death in 1985. This is from the Lardie side of the family.
Recipe by: Barbara Ann Lardie Zack

Posted to TNT Recipes Digest by "Barbara Zack" on May
8, 1998