Edith’s Poultry Stuffing

I have no idea where this recipe came from. I need to ask Dad.

All my siblings love it. Me? Can’t stand it, never did. Just not my taste. But given it’s overall popularity within the family I made sure I captured it. Nope — I’ll never make it. But my brother Kevin does.

Funny — last fall we compared notes. It looked like his version of this recipe was VERY different … until I realized that his recipe was half size (or mine is double size?) and some ingredients were listed in a different order.

Update: Spent Thanksgiving 2014 with my brother. Tried the dressing, turns out I like it.

Edith’s Poultry Stuffing

  • chicken or turkey giblets
  • 8 slices bread
  • 1 large onion
  • salt & ground black pepper
  • 2 tsp poultry seasoning
  • 2 eggs, beaten
  • 1 cup cooked potatoes, cooled & diced

Place giblets in a medium saucepan. Cover with water and bring to a boil. Skim the surface, then season w/salt. Reduce to a simmer and simmer for 30 to 45 minutes, or until tender. If the water level drops too low, add only as much hot water as needed to keep the giblets covered.

Remove the giblets from the stock, reserving stock. Grind the giblets into a large mixing bowl. Grind the bread and onion into the same bowl. Mix well. Season with salt, pepper, and poultry seasoning. Mix well. Add some reserved giblet stock to moisten the mixture. Mix in the egg and potato. Stuff the bird and roast as usual. As an alternate, place stuffing in a greased baking dish. Bake, covered, at 350 F for 30 minutes.

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