Stuffing For My Jewish Friends Food

STUFFING FOR MY JEWISH FRIENDS

Stuffing for My Jewish Friends image

I invited one of my friends to Thanksgiving dinner, and although it's not a big deal to her, I want to do my best to adhere to her dietary needs. I will NOT use the liver dressing when my Jewish friends come to dinner!*

Provided by Sweetiebarbara

Categories For Large Groups

Time 6h30m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1/2 ounce turkey fat
4 onions (medium diced)
2 stalks celery (chopped)
8 slices whole wheat bread
8 slices white bread (making sure that there is no milk or butter)
1 teaspoon parsley
1 teaspoon thyme
1 tablespoon sage
1 turkey liver (*)
1 teaspoon salt
1/2 teaspoon pepper
1 cup water (more or less)

Steps:

Spread slices of bread on tray and put in 200 degree oven until no longer soft, but do not let them get hard.
Cut bread into 1/2 inch cubes and put into large bowl.
Saute onions, and celery in turkey fat over medium heat until translucent.
Add herbs, salt, and pepper to bread and toss.
Saute liver (in separate pan) lightly, until slightly firm.*.
Add onions and celery to bowl and toss again.
Sprinkle in water until moist, but not wet.
Set aside 1 cup of dressing.
Cut liver into small bits and add to the 1 cup of dressing.*.
Use the main dressing for the main cavity of the bird, put what does not fit into a casserole to cook for all the dressing lovers.
Put the liver dressing into the neck cavity of the bird, and fold skin under securing with a skewer. In our house we call this "The Neck Dressing", and we all know what that means -- we are all as passionate about that as we are about the rutabagas, some love it, some hate it.* I do not use the liver dressing when my Jewish friends come to dinner!

Nutrition Facts : Calories 103.5, Fat 3.1, SaturatedFat 0.9, Cholesterol 21.1, Sodium 312.4, Carbohydrate 15.9, Fiber 1.8, Sugar 2.6, Protein 3.7

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING

My Grandma's Heirloom - Thanksgiving Stuffing image

When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.

Provided by Tornado Ali

Categories Grains

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) bag Pepperidge Farm Herb Stuffing (cubed)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
4 tablespoons bacon grease or 4 tablespoons cooking oil
2 cups water
4 whole eggs

Steps:

In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
Beat eggs and add to bread mixture. Mix well.
Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
Doubles well, extremely good cold.
Can be made in well greased crockpot on low in about 3 hours.

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