Quote:
Originally Posted by wendyquat
They are up the turkey's rear VG! If frozen, GG may not have found them yet!
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Mom always purchased extra and sautéed them in a lot of butter with the celery, small onion, mushrooms and a few other things that went into the stuffing. I could never eat liver or the giblets alone or cooked but was run out of the kitchen thousands of times for sampling. It must have been the butter.
The sauté was then added to the bread along with other seasonings and then raw eggs were use to bind things together. No chicken stock used here. Man I would eat that stuff uncooked warm or cold.
Mom would make the stuffing the night before and I was into it as soon as she was finished. My niece makes a close second but has cut a lot of corners and does not use the giblets or eggs.
VG