Elizabeth Melton Parsons


Grandma’s Stuffing Recipe

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Happy Thanksgiving!

Grandma’s Giblet Stuffing

This recipe has been passed down in the family. It will feed from 4-6 and can be increased or decreased to feed more or less.

Four cups toasted breadcrumbs in large mixing bowl.

Four boiled eggs chopped

1 can cream of mushroom soup

½ cup milk

3 cups giblet broth

Chopped giblet meat

One medium sweet onion chopped

Two celery stalks finely chopped

Two garlic cloves minced

1/2 cup chopped parsley

3 tsp sage -2 tsp salt-1 tsp pepper (add more or less seasoning as preferred)

Boil giblets until done, remove from broth and set aside to cool. Save broth.

Boil eggs and set aside to cool.

Sautee onions, celery, garlic and seasonings until onions and celery are tender. Add to breadcrumbs along with meat from giblets and boiled eggs. Add broth and stir. Add milk to soup and stir with fork before adding to breadcrumbs. Stir breadcrumb mixture well and put into baking dish. Bake in 325-degree oven until top just begins to brown.

POEM: Thanksgiving at Grandma’s


Author: Elizabeth Melton Parsons

I'm a novelist, poet, and artist. I love books, nature, art, and gardening. I'm a rock hound and there's a photo of me with a cool fossil rock on my about page, I take a lot of nature pictures. The background here is one of mine. Unfortunately I recently lost my wonderful husband, but I'm grateful to have the blessing of two beautiful sons. elizabethmeltonparsons.wordpress.com is © Elizabeth Melton Parsons 2007-2018. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Elizabeth Melton Parsons with appropriate and specific direction to the original content.

“Our opinions do not really blossom into fruition until we have expressed them to someone else.” ― Mark Twain

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