MOM'S TURKEY STUFFING RECIPE

By Grandmax4

Ingredients

• 1 loaf of day old French bread
• 1 cup chopped walnuts -- toasted
• 2 cups each -- chopped onion and celery
• 1/2 stick butter (1/4 cup or 1/8 lb)
• 1 chopped green apple
• 1 cup currants or raisins
• Several chopped green olives (5 to 10)
• Stock from the turkey giblets (1/2 cup to 1 cup) (can substitute chicken stock)
• Sage (to taste)
• Poultry seasoning (to taste)
• Salt and pepper (to taste)

Details

Servings 8

Preparation

Step 1

1 If you haven't already made the stock, take the turkey giblets - heart, gizzard, liver(optional) - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. (If you use the liver, cook it with the other giblets only until it is cooked through, a few minutes, then remove. Cooking the liver longer may make the stock bitter.) Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

2 Slice bread into 1/2 inch cubes. Heat a large sauté pan on medium heat. Melt 2 Tbsp butter in the pan, add the bread cubes and toast. Only turn them when they have become brown on a side.

3 In a separate pan, sauté chopped onions and celery with the remaining 2 Tbsp butter. Add to the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives. Add some water or the stock from cooking the turkey giblets (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

4 Cover. Turn heat on low. Cook for an hour. Add water or stock as needed while cooking to keep the stuffing moist.