Grandma Huffsmith's Dressing (stuffing), with Ann's Changes

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > Anns-recipe-book > Grandmas_Dressing.html

Grandma Huffsmith's Dressing (stuffing), with Ann's Changes

/pages/Anns-recipe-book/Grandmas_Dressing.html

You are viewing revision 5dd9eced from 2019-02-10 03:14:53 +0000. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=5dd9eced to a URL. See the help page for more information.

Chop

1 large onion chopped
6 celery branches chopped
6 Tbsp margarine
3 cloves garlic, chopped (Ann's addition)

Saute in frying pan for 5 to 10 min. Add

1 lbs hamburger meat
2-3 sweet sausage links, without casing (Ann's addition)
salt & pepper

cover and cook slowly until meat is done

Mix

Cornbread
- Can use Jiffy Mix to make the cornbread
8 to 10 bread slices

Crumble all together then mix with meat mixture

Add

~2 cups broth [from livers and necks and gizzards ... optional]
1 tsp poultry seasoning
Fresh or dried parsely, to taste

To make gravy, cook livers, gizzards, and necks slowly (with salt and pepper) in

6 cups water.

chop livers, gizzards, and necks. Use drippings left from cooking fowl. Pour broth and livers into pan and stir up. Thicken in frying pan

KitchenKatalog

Scan