THE GREATEST STUFFING, EVER!

Reprinted from Going Gaga, Monday, November 21, 2011. Because this week is Thanksgiving, my most favorite holiday of the year, and if you don't have a stuffing recipe, this is the one. And you are welcome!

I've had a number of people ask for my favorite stuffing recipe. The first time I made this I was pregnant with my daughter, who is now expecting her first child. So, while there is still time to shop, here is my Thanksgiving stuffing recipe!

This is from Parade Magazine, 1980 and it truly is the greatest stuffing I've ever had!

 

The Greatest Stuffing

6 ounces butter or margarine, divided
Turkey liver, sliced thickly
¾ cup onion, diced
¾ cup celery, diced
10 cups bread cubes, firm white or French or cornbread or combination
1 teaspoon salt
1 teaspoon paprika
1 teaspoon marjoram
½ teaspoon sage
½ cup chopped parsley
1 cup mixed dried fruits, soaked, drained and cut in pieces
½ cup candied fruits, diced
1 cup chestnuts, cooked or canned, cut in half
½ cup broth made from turkey giblets
1 egg, lightly beaten

In 2 tablespoons butter, sauté sliced liver until browned lightly. Remove from pan, dice, set aside.  Add half of remaining butter to pan; sauté onion and celery. Remove to large bowl. Heat remaining butter, bread cubes, salt, paprika and marjoram in pan, tossing to brown cubes evenly. Add sage and parsley. Set aside 2 cups of this to stuff neck, if you are stuffing your bird. (I prefer to bake separately in a casserole, at 350 degrees for 30 minutes until the top gets crisp and brown). To mixture in bowl, add fruit, chestnuts, reserved liver; combine. Add ½ cup broth or enough to just moisten. Fill body cavity with mixture. Add egg to 2 cups reserved stuffing; pile lightly into neck cavity. Stuffs 12-14 pound turkey.