This one is very short and contains no cooking instructions because I suspect she just put it inside the turkey rather than cooking it separately. Personally, I feel like this would be better with some chopped up celery and I'd probably cut that shortening with a fair amount of schmaltz. But I'm leaving that up here as a suggestion because I want the recipe to stay true to what my grandmother wrote. I am borrowing the instructions for my own Passover Stuffing Recipe.This recipe has been retrieved from my grandmother's recipe boxes and the original paper (images below) was heavily spattered with food and almost illegible. I have rephrased it without changing any ingredients or techniques into a more traditional recipe format.
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.
3 to 4 onions sauted in 1 cup shortening
8 to 10 slices bread (toasted)
1 cup corn flakes
3/4 to 1 cup oatmeal
salt and pepper nuts and/or mushrooms
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