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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 20 |
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Directions: 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
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Contributor: ksl.com recipes
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