Name: Stella's Traditional Turkey Stuffing
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Turkey innards (gizzard, liver, heart, tail, and neck) -; Celery with leaves, diced - 2 stalks; Carrot, diced - 1 medium; Bay leaf - 1; Salt and ground black pepper to taste - 1; Ground beef - ¼ pound; Day-old white bread, cubed - 1 loaf; Chopped celery with leaves - 2 cups; Apple, cored and chopped with peel - 1 medium; Chopped walnuts - ¼ cup; Poultry seasoning - ¼ teaspoon; Dried oregano - ¼ teaspoon; Dried sage - ¼ teaspoon; Dried thyme - ¼ teaspoon; Dried rosemary - ¼ teaspoon; Vegetable oil - ¼ cup

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Stella's Traditional Turkey Stuffing

1. Turkey innards (gizzard, liver, heart, tail, and neck) -

2. Celery with leaves, diced - 2 stalks

3. Carrot, diced - 1 medium

4. Bay leaf - 1

5. Salt and ground black pepper to taste - 1

6. Ground beef - ¼ pound

7. Day-old white bread, cubed - 1 loaf

8. Chopped celery with leaves - 2 cups

9. Apple, cored and chopped with peel - 1 medium

10. Chopped walnuts - ¼ cup

11. Poultry seasoning - ¼ teaspoon

12. Dried oregano - ¼ teaspoon

13. Dried sage - ¼ teaspoon

14. Dried thyme - ¼ teaspoon

15. Dried rosemary - ¼ teaspoon

16. Vegetable oil - ¼ cup

How to cook deliciously - Stella's Traditional Turkey Stuffing

1. Stage

Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.

2. Stage

Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

3. Stage

Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.

4. Stage

Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.