2. Stuffing
This is my mother’s recipe and I do not deviate. It starts with good stock (I will say I make better stock than my mother). Then I brown ground beef, grind the cooked giblets beyond recognition (for the lily livered cry babies who wouldn’t eat it if they knew there was a ground up heart in it), add celery, onions and butter, a TB of dried sage and the stock. Then I dump it on the bread cubes. As far as I am concerned, stuffing must be stuffed inside the turkey. A deboned turkey makes plenty of room for stuffing thankfully. Stuffing outside the turkey is called dressing. Meh.
I also made a batch without meat in it. No one touched it.
