Rita’s Turkey Stuffing

Rita’s Turkey Stuffing

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My Grandma, and the co-founder of LGCM, Rita Leahy grew up during the Great Depression on a farm in Mauston, WI. She learned how to cook on the farm and had lots of great old-school recipes. One of my favorites…

My Grandma, and the co-founder of LGCM, Rita Leahy grew up during the Great Depression on a farm in Mauston, WI. She learned how to cook on the farm and had lots of great old-school recipes. One of my favorites was her traditional stuffing that she served on Thanksgiving. Much of my family preferred boxed stuffing, but I always loved her homemade stuffing. Here’s her recipe that I’ll start making to remember her. We hope you enjoy it too!

Ingredients

Prep Time

15 min

Total Time

1 hr

Yield

Makes 3 quarts - enough to go with a 12 lb. turkey
  • 1 Turkey Liver ( chopped - Chicken Liver can also be used, and this is optional)
  • 12 cup(s) Bread Crumbs
  • 1.5 cup(s) Celery ( chopped)
  • 1 cup(s) Butter
  • .75 cup(s) Onion ( minced)
  • .25 cup(s) Chicken Broth
  • 2 Tbsp Salt
  • 1 Tbsp Thyme ( dried)
  • 1 tsp Black Pepper

Directions

  • 1

    Melt butter in a skillet over medium-high heat. Cook celery, onion, and liver for 8 minutes, stirring occasionally.

  • 2

    Add bread crumbs to the mixture, stirring to combine. Add chicken broth to mixture. All bread crumbs should be moistened, but not wet. If needed, use more or less.

  • 3

    Cool stuffing, and then stuff into 12 lb. turkey for baking.

  • 4

    To prepare separately, grease a casserole dish, and add stuffing into the dish. Cover and bake for 30 minutes at 325ºF and then uncover and bake for 15 minutes longer. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

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