This was my mother-in-law’s recipe and I’ve used it for more than 37 years.
Stuffing (Grayce Richards)
1-? loaves bread 1 lb. Sausage
5 eggs 2 onions
Heart, gizzard, neck, liver 1 stalk celery (leaf & stalk)
? c. butter 1 Tbsp. poultry seasoning
Parsley 1 ? tsp. Salt
Pepper to taste
Night before – cut loaf of bread into small cubes. Let sit out uncovered overnight. Can also do ahead: boil neck, gizzard, heart, & liver. Reserve broth. Remove meat from neck. Chop finely entire heart, gizzard and a small piece of liver; refrigerate overnight if done ahead.
In large bowl, mix bread, sausage, onions, celery, butter, and seasonings. Add eggs. Mix well. Add meat and enough broth to make the stuffing moist, but not gooey. Stuff turkey. Bake as directed for a stuffed bird.
Submitted by: Lois Richards
