Southern Corn Bread Stuffing Recipe
Ingredients:
Giblets from a turkey 20 oz Condensed chicken broth 1/2 cup Margarine 1 cup Onion, chopped 1 cup Celery, chopped 3 tbsp Poultry seasoning 1 large Cornbread, pan -make a few days in advance 4 slice White bread 3 Egg, slightly beaten 1 tsp Pepper 1 cup Pan drippings, from cooked -turkey
Instructions:
Boil the turkey giblets in Salted water for 45 minutes. pour off water and set giblets aside to cool. When cool, chop. In large saucepan, combine broth, margarine, onions, celery and poultry seasoning. Boil for 15 minutes. Heat oven to 325 F. Grease a large baking pan with margarine and crumble cornbread finely into it. Tear white bread into small pieces and mix with corn bread by hand. Add eggs and pepper and mix well by hand. Pour boiling broth over corn bread mixture and mix well, adding half of the giblets. sake for about an hour, basting occasionally with pan drippings. Bake until lightly crispy around the edges. Put the remainig giblets in gravy and serve with turkey.
Servings: 8
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Turkey Information
Turkey is a cheap source of iron, zinc, phosphorus, potassium and B vitamins.
7.3% of Turkeys eaten in the US are consumed at Christmas.
Wild turkey is a native American bird, which was frequently eaten by Native North American Indians.
Turkey is the perfect meat if you are counting carbohydrates, limiting fat intake as part of your weight loss regime.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
Other Turkey Recipes
- Butterball Turkey Recipes
- Turkey Cooking and Carving
- Turkey Recipes for Diabetics
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