Granny'S Stuffing
Ingredients
Instructions
- Take the giblets out of the turkey the night before (you don't have to use the heart or liver) and put them in water with onion and celery stocks, salt and pepper and whatever kind of seasoning you like. Bring the water to a boil and then let it simmer until the meat comes off the neck. Then throw out everything except the broth. Put on the stove and add water (or chicken/turkey broth College Inn) until you have enough for three to four cups of broth. Then you need to cool down broth and then refrigerate. If any fat forms you can skim it off in the morning. In the morning, put a bag of cubed Pepperidge farm seasoned stuffing in two separate bowls. Put 1 cup of giblet broth in each bowl. Put two cups of College Inn broth in each bowl and mix all together. Cut 2 lbs of hamburger meat and two pounds of sausage roll (Parks was what Granny use but if you cannot get it, I use Jimmy Dean or Habersett) While cooking break into small pieces. Put half in each bowl. I think I have sometimes added butter if it called for it on the stuffing package but it is not listed on the recipe. You then stuff the turkey but not too tightly. The rest can be put in pan and cooked at 325 for 30 minutes.
Nutrition & Diet Analysis (per serving)
304
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).