Turkey Stuffing

Written on March 14th, 2006 by Recipe Lady

Turkey liver
1/2 lb Veal
1/2 lb Suet
Salt and pepper
1 ts Sage
1 sm Onion; chopped
1 Gill soup stock (1/2 cup)
1/2 c Bread crumbs
20 Walnuts
20 Chestnuts

Cook liver and mince it fine. Make a force meat (grind together) of the veal and suet. Season to taste with salt and pepper, add sage, onion and cooked liver. Moisten with stock, add bread crumbs. Simmer on stove for about 15 minutes. Add walnuts and chestnuts to the mixture and stuff the turkey. This is a fine dressing.

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