1/2 cup chopped onion
1/4 cup finely chopped celery
1/2 cup butter
(8 cups) ora loaf of toasted bread cut up into smaller cubed peices.
1/2 cup raisins
1 teaspoon seasoned salt or celery salt
1 teaspoon poultry seasoning
1/4 teaspoon pepper
In saucepan, combine giblets (not the liver) and enough water to cover and salt. Cover and simmer for about 2 hours, until tender . Cool giblets and broth slightly. Remove and chop giblets; set aside and reserve 1 cup of the broth.
Melt butter in a skillet over medium low heat; cook onion and celery until tender; combine with bread crumbs, egg, chopped giblets, seasoned salt, poultry seasoning, and pepper. Add reserved broth, tossing lightly to moisten. Spoon into a buttered 2-quart baking dish Cover tightly and bake at 350° for 40 to 45 minutes. May also be cooked the bird, which mom would do by doubling her recipe. -( stuffs a 10 to 12 pound turkey). Of course, some of the kids didn't like raisins in their dressing, which she would make some without...and some of the family like oyster dressing ( yum..that was me!)
1 cup butter or margarine
1 cup minced onion
1 pint small oysters, drained and chopped
1 tablespoon crumbled poultry seasoning
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
3/4 cup finely chopped celery with leaves
10 to 12 cups soft-stale bread crumbs ( or crushed crackers)
2 eggs, beaten
Melt butter in skillet; add onion and celery; cook for 5 minutes; add oysters, poultry seasoning, salt, pepper, and parsley and cook for an additional 5 minutes. Add remaining ingredients and beaten eggs.
Makes about 10 cups as stuffing ..bake in greased caserole dish .Bake, covered, at 350° for 25 to 30 minutes..remove cover last 5 minutes until browned.
3 cups fresh whole cranberries
1/2 cup sugar
2 tablespoons finely grated orange peel, mom would also chop up a little orange into this also
1/2 cup water
finely choped nuts, optional
Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving. This is very good!
Makes 2 cups.
Grandma's Heavenly Hash Fruit Salad
2 cups tart apples, diced
1 cup seedless grapes, green , cut in half
(or use the purple ones and remove the seeds.)
1/2 cup Mandarin orange sections
1 cup miniature marshmallows
1/2 cup pecans chopped
2 tsp lemon juice
1 cup whipped cream
1/4 cup sugar
Preparation:Coat apples with lemon juice; mix in grapes, orange sections, marshmallows, and nuts. Combine sugar and whipped cream. Mix thoroughly. Fold fruit into cream. Serve immediately or chill.Serves 6.