Grandma Genevieve's Stuffing
Description
A holiday stuffing recipe passed down through the family.
Ingredients
Neck, tail, gizzard liver, wing tips of turkey
1 onion
5 ribs of celery
2 T poultry seasoning
1 1/2 lbs. pork sausage
4 loaves bread, dried or toasted, cubed
4-6 cans of chicken broth
Directions
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Simmer neck, tail, gizzard liver, wing tips with 1 chopped onion and 5 chopped ribs of celery in water; add 2 T. poultry seasoning. Cook until meat falls of of the bone; then grind or chop up the meat finely.
Fry 1 1/2 lbs. pork sausage. Drain. Put meat back in the juice from above and pour 4 loaves of dried, cubed bread. If you need more juice, you can add 4-6 can of chicken broth. Mix and bake at 325 degrees for about 30 minutes or until hot.