Pecan Stuffing Recipe
Ingredients
| Peel and chop | ||
| Onions | 3 Medium | |
| Finely Chop turkey liver | ||
Directions
In a saucepan melt 3 oz. butter.
Add the onions and turkey liver.
Simmer for 10 minutes on medium heat, stirring from time to time.
Do not let it brown.
Remove the crusts from 4 thick slices of stale bread.
Soak in 8 oz. milk.
Squeeze out carefully until dry.
Crumble.
Chop fine, enough cooked ham to make 1 cup or 6 oz. Shell and chop fine 6 oz. pecan nuts or walnuts.
Peel and chop fine 4 hard-boiled eggs.
Chop fine enough parsley to make 6 tablespoons.
Mix all together in a bowl.
Add the onions and bread.
Mix well.
Add 1/4lb. liver sausage chopped into small bits.
Mix again.
Season to taste with salt and freshly ground pepper.
Moisten with 4 oz. brandy.
Add the onions and turkey liver.
Simmer for 10 minutes on medium heat, stirring from time to time.
Do not let it brown.
Remove the crusts from 4 thick slices of stale bread.
Soak in 8 oz. milk.
Squeeze out carefully until dry.
Crumble.
Chop fine, enough cooked ham to make 1 cup or 6 oz. Shell and chop fine 6 oz. pecan nuts or walnuts.
Peel and chop fine 4 hard-boiled eggs.
Chop fine enough parsley to make 6 tablespoons.
Mix all together in a bowl.
Add the onions and bread.
Mix well.
Add 1/4lb. liver sausage chopped into small bits.
Mix again.
Season to taste with salt and freshly ground pepper.
Moisten with 4 oz. brandy.
Chef
