Grandma Kneeshaw’s Stuffing

Added By: Carol West (Grandma Kneeshaw Recipe)

1. Cube and dry 2 large loaves of good quality white bread, don’t use the heel.
2. Simmer liver and heart in enough water to cover for about a half hour, slowly.  I roast the gizzard with the turkey.
3. Remove liver from pan and chop finely and save.  
4. Remove heart from the pan and give it to the dog.  
5. Save liquid.

Place in a bowl:

• Bread
• 2 eggs 
• ½ c melted margarine
• 1 finely chopped onion
• 4 stalks of celery finely chopped
• liquid from giblet pan
• chopped liver
• 2 tsp. ground sage 
• ½ tsp. pepper

1. Mix together and add water as needed to make a nice consistency, not too wet or sticky or too dry.
2. Taste to see if you need to add more sage.  Add a little sage at a time until you can just get a taste of it, too much is yucky and too little is blah.
3. You can place some into the cleaned turkey cavity just before putting it into the oven.  Do not store stuffed turkey.  
4. Place remainder into greased casserole dishes, sprinkle 2 T turkey drippings on top and bake at 375 for about 45 minutes, uncovered.  
5. Serves 6