Grandma Bebe's Turkey Stuffing
SHARON LIPPERT
ingredients
- bag of seasoned herbed Peppridge Farm stuffing (can add cubed day-old bread)
- 1/2 cup chopped celery, browned with celery and mushrooms
- 1/2 cup chopped walnuts
- 1/3 lb chestnuts (optional)
- 3 broiled chicken livers (could potentially substitute for sausage)
- fresh thyme
- 1 large onion, browned
- 1/4 lb fresh mushrooms
- pepper & salt
- 3 cups boiling water or until desired consistency
directions
- 1
Slice and saute onions, celery, liver, walnuts and chestnuts (sliced on Tuesday, sauteed on Wednesday).
- 2
Saute onion, liver and walnuts in olive oil. Add bread, mushrooms, celery and other ingredients. Put in large bowl, then add water slowly to desired consistentcy. Bake in 13x9" dish at 350 covered for 20 minutes, then 10 minutes uncovered.
notes
For chestnuts: criss-cross skins; boil until soft, peel and cool, slice.
Source: SHARON LIPPERT
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