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Stuffing Recipe


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Category   Salads - Soups - Sidedishes
Sub Category   Holiday Dish

1 pkg. chicken gizzards
2 large onions
4 stalks of greener celery (leaves and all)
2 Tbsp. dried parsley
Extra chicken parts
Turkey giblets
6 14 oz. cans of chicken broth
Salt and Pepper

Cover with 4 quarts of water and cook all afternoon. (She uses 6 14oz. cans of chicken broth and six cans of water) Whatever broth she has left she uses for gravy.
Remove meat from the bones and cut in small pieces with other parts from the broth.
Mix in a large roaster- 2 16 oz. pkgs. of Pepperidge Farm Herb Seasoned Stuffing (blue pkg. crumbs, not cubes) 1 16 oz. pkg. of Pepperidge Farm Corn Bread Stuffing (yellow pkg. crumbs, not cubes) Add- 2 cans of mushroom pieces, drained, finely chopped. Add the giblets and other onion and celery parts, mixing gently but thoroughly Beat- 6 eggs and add to the dressing. Heat- about 7 cups of the broth and slowly pour over the dressing, stirring just enough to moisten the mixture.
Put in the crock-pot very lightly, do not pack, and bake on high for about 1/2 hour and then on low for about 4 hours.

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