Mary, your stuffing looks great !
These two dressings are made often, especially the second one, not too many use the giblets but they taste great when done right.
Dutch Stuffing with Potatoes and Bread
2 beaten eggs
2 cups of milk
4 cups of dry bread crumbs
½ teaspoon of pepper
1 tablespoon of salt
1 tablespoon of sage or savory
2 cups of potatoes (mashed)
½ cup of celery, chopped fine
1 large onion , chopped fine
¼ cup of butter
Beat the eggs until very light, add milk and pour over the dry bread. Add salt and pepper, sage or savory, potatoes and celery. Mix together
Melt the butter, add the onion and brown over medium heat, 5-6 minutes. Add the stuffing and cook for about 10 minutes, stirring constantly. Use to stuff a 8-10 pound turkey.
Tasty stuffing with Ham and Giblets
Turkey giblets
1 lb of uncooked
ham
4 eggs
salt, pepper, nutmeg ¼ tsp
¼ teaspoon of grated nutmeg
1 large onion , chopped fine
1 clove of crushed garlic
¼ cup fresh minced parsley
½ teaspoon of terragon
6 cups of bread crumbs
½ cup of hot cream
Cut the giblets and the
ham with its fat into “very” small pieces.
Beat the eggs in a large bowl.
Add the salt and pepper, to taste.
Mix together the onion, garlic, parsley, and terragon.
Heat the cream, pour over the bread crumbs, soak for 10 minutes.
Add the meat , egg and onion mixture.
Knead together with your hands to blend thoroughly. This will stuff a 10-15 pound turkey
