*  Exported from  MasterCook  *
 
                       SYLVIA'S REALLY MOIST STUFFING
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       c            Bread cubes
    1       c            Oats, uncooked
    2       ts           Chili powder
    2       ts           Oregano leaves
    2       ts           Basil leaves
    2       ts           Thyme leaves
    1       t            Parsley
      1/2   ts           Sage, rubbed
    1                    Turkey
      1/4   c            Bacon drippings
    1                    Onions, chopped
    2       c            Butter
    2       c            Cornbread, crumbled
    5       oz           Sumflower seeds
    4       c            Water
    2                    Bay leaves
    1       t            Oregano leaves
    1       t            Thyme leaves
    1       t            Parsley
 
   Use both flavored and plain breads in the stuffing.
   
   Mix bread, oats, and seasonings in large bowl.  Remove
   neck and giblets from turkey; set aside.
   
   Melt bacon grease in skillet.  Cook onion until
   tender, then WITHOUT DRAINING melt butter (NOT
   margarine!) in onions and added to dry ingredients.
   Mix very well.  Stir in crumbled cornbread and
   sunflower seeds, and stuff turkey. Bake breast side
   down until done.
   
   Boil neck and giblets in water with seasonings until
   done (about 20 minutes).  Discard neck and giblets.
   Add strained broth to leftover uncooked stuffing.
   
   When turkey is done, remove it from roasting pan and
   add ALL drippings to uncooked stuffing.  Uncooked
   stuffing will be EXTREMELY wet.  Preheat oven to 325,
   spray casserole with Pam, fill with stuffing, and bake
   covered for 30 minutes.
   
   Posted on GEnie by THE.STEIGERS [Lost Sylvia], Nov 28,
   1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, GT Cookbook echo moderator, net/node
   004/005
  
 
 
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