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| Enough for a 10 lb turkey. |
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| 3 quarts |
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Herbed Seasoned Stuffing Mix |
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| 1 ½ tsp |
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Ground Sage |
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| 1 ½ tsp |
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Ground Thyme |
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| 1 ½ tsp |
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Ground Rosemary |
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| 1 ½ tsp |
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Salt |
|
| 1 ½ tsp |
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Garlic Salt |
|
| 1/3 cup |
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Chopped Parsley |
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| 1/3 cup |
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Chopped Celery |
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| 1/3 cup |
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Chopped Onions |
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| 1 cup |
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Canned Chicken Broth |
|
| 1/3 cup |
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Margarine melted. |
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|
|
Chestnuts |
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|
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Bay leaves |
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|
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Giblets (cooked) |
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| 1 |
Roast Chestnuts, peel and chop nuts finely. |
| 2 |
Cook Giblets from turkey with bay leaf. Remove bay leaf and chop giblets into fine pieces. |
| 3 |
Mix all dry ingredients together. |
| 4 |
Add liquid ingredients and mix together until mixture is pasty. |
| 5 |
Stuff into turkey cavities. |
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| |
| Yield: 8 Cups (Enough for 10 lb turkey) |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |