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8 cups cornbread, crumbled
2 cups bread slices, crumbled
1-1/2 cups onion, chopped
2 cups celery, chopped
1 cup pecans, chopped
1-1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. savory
salt and pepper, to taste
4 eggs beaten
3 cups turkey giblet broth
pan juices from turkey
1 onion, quartered
2 celery stalk tops, with leaves
turkey giblets and neck
Make broth by cooking turkey giblets and neck in water with onion, celery tops, salt and pepper to taste. Mix cornbread, loaf bread, onions, celery, pecans and seasonings. Add well beaten eggs and enough broth to make a very moist mixture. (You don't want it to dry out in baking.) Add some of the cooking juices from the turkeky, including a small amount of fat, to supplement broth and heighten flavor. Bake at 350 degrees for 25-30 minutes.
2 cups bread slices, crumbled
1-1/2 cups onion, chopped
2 cups celery, chopped
1 cup pecans, chopped
1-1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. savory
salt and pepper, to taste
4 eggs beaten
3 cups turkey giblet broth
pan juices from turkey
1 onion, quartered
2 celery stalk tops, with leaves
turkey giblets and neck
Make broth by cooking turkey giblets and neck in water with onion, celery tops, salt and pepper to taste. Mix cornbread, loaf bread, onions, celery, pecans and seasonings. Add well beaten eggs and enough broth to make a very moist mixture. (You don't want it to dry out in baking.) Add some of the cooking juices from the turkeky, including a small amount of fat, to supplement broth and heighten flavor. Bake at 350 degrees for 25-30 minutes.
