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November 1998 Issue
by Philip R. Gantt
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Stuffing

What would a Thanksgiving turkey be without stuffing? I don't want to think about it! Anyway, here is one of my favorite making stuffing recipes. There can be infinite variations on the theme. Consider adding a few slices of apple, pineapple chunks, or some raisins for a new twist to this Thanksgivings stuffing!
  • 1 pkg. cornbread stuffing mix
  • 1 cup brown and wild rice mix, cooked
  • ½ cup diced celery
  • 1 can water chestnuts, diced
  • 2 eggs
  • ½ tsp. summer savory
  • ½ tsp. tarragon leaves
  • ¼ tsp. basil
  • ¼ tsp. thyme leaves
  • Dash of sage
  • 5 fresh mushrooms, diced
  • 6 T. chopped walnuts
First, remove the giblets and neck from the turkey, rinse, and put them into a small pot with enough water to cover, plus a little more. Salt the water lightly and bring to a boil. Simmer the giblets for about 1 hour. In another small pot, cook 1 cup of wild/brown rice mix.

When the giblets are done, remove from the liquid, allow to cool and chop up the giblets into small pieces. Remove the meat from the neck and chop this meat also. This meat will be used in the stuffing.

To prepare the stuffing, put the cornbread mix into a large bowl. Add the chopped giblets and neck meat. Also add 1 cup of the cooked rice and mix well. Add the walnuts, herbs and mushrooms. Continue to mix and add the eggs. Blend well and add a little of the broth from the giblets until the mixture is moist, but not wet. Stuff this mixture into the body and neck cavities of the turkey. Any remaining dressing can be put into a casserole dish for baking.

  • Yields: 12 servings
  • Preparation Time: 2 hours
 
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