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Grandma Huffsmith's Dressing (stuffing), with Ann's Changes & and Cornbread Saturday, December 24, 2016, 12:40 PM


Dressing / Stuffing


Sauté in frying pan for 5 to 10 min. Add

cover and cook slowly until meat is done


Crumble all together then mix with meat mixture


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




Mix all until smooth (1 min). Bake in 8" sq. greased pan. Preheat oven to 425°F. Cook 20 to 25 min

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