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Recipe by: celestine
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See below ingredients and instructions of the recipe
2 md Onions; diced
1 lg Green pepper; diced
4 Cooking Apples; diced
8 Garlic cloves; minced
2 tb Thyme Leaves
1/2 lb Margerine (or more)
Salt Pepper
1 lg Bag Seasoned stuffing mix
2 bn Scallions; diced
6 Celery stalks; diced
2 c Pecan pieces
Turkey giblets
- boiled, and diced
2 tb Oregano, dried; -=OR=-
4 tb -Fresh Oregano
3 tb Worcestershire Sauce
6 c Chicken Stock
Melt the margerine in a large stock pot. Add the onions, escallions, green
pepper, (Some hot chili, or Jalapenpo, or Jamaican Scotch Bonnet Peppers
too, if you are adventurous-), celery, apples, pecans, garlic, turkey g
giblets, and all the spices and seasonings, and saute in the margerine, (or
butter, if you prefer) until the onions are translucent, and the smell is
driving you crazy. Add then the stuffing mix, turn down the heat, and stir
until it is well mixed, taking care not to let the bottom burn. Add the
chicken stock, until you have the right texture and consistency. As soon as
it is added, turn the fire off, and set the dressing to cool, before
stuffing the turkey. Stuffs a 20 lb turkey
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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