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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 810 |
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Grandma made this. It is pure and basic. You should add nuts, dried cranberries, or what ever. My daughter loves fresh oysters mixed in it. Ingredients:
2 1/2 loaf bread |
bird neck, heart, gizzard, etc... and water |
med. onion |
3 stalks of celery |
1 egg |
sage |
salt and pepper |
Directions:
1. Crumble bread and place on cookie sheet, turn oven on to lowest baking temp. and dry bread till no moister is left. (1 1/2 hours or longer, turning often) I do this the day before and keep overnight in a ziplock bag.
2. Take turkey (or chicken) neck, heart, etc.... and place in pan, cover with water and boil for 20 min. turn off heat and let cool.
3. Remove neck and turkey parts, and remove all meats from neck and chop heart and liver, gizzard etc.... save broth.
4. Chop onion and celery and add to bread. salt and pepper to taste and add sage to taste. add neck meat, liver, etc.. and beaten egg. Pour broth over bread while mixing up, till very moist, but not too wet.
5. (add oysters, or extras)
6. Bake at 400 for 30 min.
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