Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > pages > Anns-recipe-book > Grandmas_Dressing.html
Grandma Huffsmith's Dressing (stuffing), with Ann's Changes
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Chop
Saute in frying pan for 5 to 10 min. Add
cover and cook slowly until meat is done
Mix
Crumble all together then mix with meat mixture
Add
To make gravy, cook livers, gizzards, and necks slowly (with salt and pepper) in
chop livers, gizzards, and necks. Use drippings left from cooking fowl. Pour broth and livers into pan and stir up. Thicken in frying pan