Grandma Clark's Recipe of the Week

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    Grandma Clark's
    Recipe of the Week

    My Grandma Clark was a gourmet cook. Back in 1999 just prior to her passing, my wife Jannie and I visited her. My Grandpa slipped us an old shoe box, packed full of her treasured recipes collected over her lifetime. Jannie and I spent the next 3 years creating a huge 357 page recipe book in her honor. There are now 535 books in print! I decided to share some recipes with you each week as "Grandma's Recipe of the Week".

    -Dr. Taylor Clark

    Turkey with Pecan Dressing


    12 to 15 lb. turkey

    1 turkey liver

    12 slices toasted white bread

    ½ c. melted butter or margarine

    1 t. salt

    1 t. pepper

    1 t. celery seed

    1 t. thyme

    1 t. nutmeg

    ¼ t. mace

    few sprigs parsley

    6 hard-cooked eggs

    2 c. pecans

    1 can (4 oz.) mushrooms

    1 large onion

    1 T. shortening

    ½ c. sherry


                Remove pinfeathers from turkey, rinse cavity and skin with cold water, pat dry.  Cook turkey liver in a little salted water until tender.  Then mash liver with a fork and save 1/3 c. of the water in which it cooked to use later on.  Crumble toasted bread into a large bowl, add butter or margarine, salt, pepper, celery seed, thyme, nutmeg, mace, finely chopped parsley, mashed liver and the 1/3 c. liquid in which liver cooked.  Separate yolks from whites of hard-cooked eggs.  Work whites through a coarse sieve, mash the yolks, chop both pecans and drained mushrooms coarsely.  Stir egg whites, yolks, pecans, mushrooms into dressing.  Now chop onion and cook in shortening until limp.  Add sherry and cook several minutes longer.  Moisten dressing with the onion mixture and stuff into turkey cavity lightly.


    Recipes from Everybody Loves My Kitchen Best!

    Everybody Loves My Kitchen Best!

    Margaret D. Clark