|
TURKEY STUFFING:
| INGREDIENTS: |
- ½ cup parve margarine or chicken
fat
- 1 cup sliced onions
- 1 cup diced celery with leaves
- ½ loaf hallah, toasted golden
brown, cubed, and dried
- Sautéed turkey livers
|
- Sautéed turkey hearts, cut in
small pieces (optional)1 teaspoon poultry seasoning (optional)
- ¼ cup chopped parsley
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 eggs
|
| DIRECTIONS: |
- Melt shortening. Add onions and
celery and cook until tender.
- Soften the dried bread with water
and press water out.
- Add the bread, livers (and hearts,
if desired), and seasonings to the vegetables. Add eggs and
lightly mix.
- When filling the bird, do not pack
the stuffing tightly - leave room for expansion during cooking.
|
ENJOY!
Source: The
Jewish Holiday kitchen - Joan Nathan
|
FOOD