Grandma's 2nd Turkey Stuffing
This one is very short and contains no cooking instructions because, like her other turkey stuffing recipe, I suspect she just put it inside the turkey rather than cooking it separately. I am borrowing the instructions for my own Passover Stuffing Recipe.
I decided to transcribe this recipe mostly because I was struck by the scrap of paper it was written on - a day-by-day calendar sheet. I have rephrased it without changing any ingredients or techniques into a more traditional recipe format.
Ingredients
- 1/4 lb pareve bread, toasted, soaked in warm water and squeezed thoroughly
- mushrooms, small can
- 1/4 green pepper
- 2 (stalks) celery
- 2 onions diced
- 2 tblsp chicken fat (schmaltz)
- salt and pepper
- 2 eggs
Method
Saute the diced onion in a very large pan with the shortening until soft. Add the mushrooms halfway through.
Set the oven for 325° F.
In a large metal bowl, beat the egg well.
Add all the other ingredients into the bowl, including the sauted onions and mushrooms.
Turn into a well greased casserole dish and bake uncovered for 30 - 35 minutes, checking to make sure it has browned along the edges and on top a bit.
