Stuffing
- 1/4 cup margarine (1/2 a stick)
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 cloves fresh garlic
- 2 chicken bouillon cubes
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 8 or 9 slices of bread, chopped
- 1-1/4 cups water
Gravy:
- 1/4 cup margarine (1/2 stick) or
poultry fat
- 1/3 cup flour
- 3 cups chicken or turkey broth (make
it from bouillon cubes if desired)
- salt & pepper to taste (if you use
bouillon cubes, you won't need much
salt, maybe not any at all; taste to be
sure)
- A little milk, if desired (about 1/4
cup)
* * * * * * * * * * * * * * * *
- 3 cups of cooked turkey or chicken
- Prepared instant mashed potatoes to
serve 6.
First prepare the stuffing. Saute the
celery, onion and garlic in the margarine,
in a large iron skillet until tender. This
will only take a few minutes. Add the
bouillon cubes, salt, poultry seasoning and
water. Bring to a boil, stir in the bread
cubes. Mix until moist and soft. Bake at
400° for about 25 minutes or until crispy on
top.
Meanwhile, prepare the gravy. In a large pot
melt the margarine or turkey or chicken fat.
Stir in the flour until it is smooth.
Gradually add the chicken or turkey broth.
Cook and stir until the mixture is boiling.
Boil for a full minute. Taste the gravy and
add salt and pepper as you see fit. Add the
cooked turkey or chicken and stir to
combine. Return to a boil. If desired, thin
it out with a little milk for flavor and
color. Keep warm on the back of the stove.
Finally prepare instant mashed potatoes
according to the package directions. I
usually make enough for 6 or 8 servings.
When the stuffing is done, it is time to
serve. Place a scoop of stuffing on a plate.
Next to it place a scoop of potatoes. Ladle
some turkey and gravy over it all. I usually
add canned green beans or spinach, and bake
an apple crisp along with the stuffing. This
is home cooking at it's finest.
This dish got it's name because when I was
in school the cafeteria used to serve
something similar. I was especially fond of
it as a kid. When I grew up and decided to
make it myself, it turned out even better
than I remembered. This has got to be the
finest (and most popular) way I know of to
use up a lot of leftover cooked turkey.
Usually I make this well after Thanksgiving,
using frozen turkey from the freezer. Dark
meat is especially good prepared this way.
This recipe serves 6, it is easily doubled.
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