Cut bread into cubes, place on cookie sheets and let dry 2-3 days or longer until crisp.
Simmer giblets with leftover celery leaves and ½ onionin a saucepan for 1½-2 hours or 15-20 minutes in a pressure cooker. Discard onions and celery, but save the broth for gravy! When cool, bone meat from neck and chop remaining giblets very small cutting out any gristle. In a separate (cast iron) frying pan, cook crumbled sausage and drain fat. Combine all in a large mixing bowl and set aside.
Brown onions and celery in butter over low heat (in a cast iron pan) until tender. Add seasoning, then add bread cubes and brown 20-30 minutes, stirring frequently until bread looks well toasted. Be careful not to turn too frequently and turn the bread to mush. Add eggs slowy while stirring bread cubes constantly to spread eggs evenly. Cook turning for another 3 minutes.
Combine meat and bread mixture in a large mixing bowl. After stuffing the turkey, place remaining stuffing in pyrex cooking dish(es) with cover. Bake for 30 minutes and serve with dinner. (Mix in-bird stuffing with oven stuffing is best!)
| Cook Time: | ½ Hr |
|---|---|
| Method: | (Presto 15 Mins) |
| Serves: | 8 - 10 |
|---|---|
| Rating: | Excellent |
| Source: | Alice Meyer |
|---|---|
| Date: | Circa 1960 |