I have fond memories of the holidays and as Mom cleaned our turkey standing by her side in the early evening before Thanksgiving. She cleaned it as if it were her child...Washing it thoroughly in cold water and checking under the wings to make sure every part of that bird was major clean; no feathers will be tolerated..
Inside and outside, taking out the gizzard and all the yucky stuff. I don't remember her worrying about bacteria and health issues and I don't think people worried as much as they do now because everything was fresh, store bought at our local meat market. Now we don't know how long meats/poultry etc. are kept before reaching your grocery store.
She made her stuffing the night before; sauteing the onion and celery in margarine or maybe she used butter. I really don't remember although this recipe does say margarine...I do remember the aroma...Oh the wonderful smell!!!Of margarine or butter, celery and onion cooking. She would then make the stuffing and cover it tightly in a bowl in the refrigerator to be used the next morning...
She would stuff the chest cavity, neck and usually had an extra bit to bake in a separate greased pan! I do that too! It seems there is never enough of stuffing! So on to her recipe.
Make some memories this Thanksgiving! Making memories is what it is all about... Happy Thanksgiving!
Here is her recipe. Enjoy!
2 sticks butter or margarine......I use butter
2 medium onions chopped
1 1/2 cups chopped celery tops too
4 eggs slightly beaten
2 (16 oz. pkgs. toasted bread cubes
2 tsp. salt
1 tsp. pepper
1 1/2 tsp. dried sage
1+ quart whole milk
Melt butter//margarine in pan. Add onion and cook over low heat until onion is transparent. Add celery. Cook slowly until onion and celery are tender. Set aside. In large bowl place toasted bread cubes. Add milk, salt, pepper and sage. Add cooked/onion celery butter mixture. Mix with hands until well incorporated. This stuffing should be enough to fill a 18 to 20 turkey. Bake turkey according to directions.
Happy Cooking from my kitchen to yours,