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".
Turkey
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!
Margaret D. Clark
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