My sister and I watched my Mother make this stuffing. Mom would get this huge bowl out that she only used for this recipe. Our job was to wait for the bread to toast and break each piece up into little pieces and put them in the big bowl.
In a very large bowl...........
1 and 1/2 loaves of white bread, toasted and torn into pieces ( you may need 2 loaves of bread if the Turkey is very big.
1 medium onion grated
6 + eggs ( enough to moisten bread pieces) 2 loaves will require 8 eggs
1/2 teaspoon of pepper
1/2 teaspoon salt
2 teaspoons of celery seed
2 teaspoons of sage
1/2 cup grated cooked chicken livers
1/4 cup grated giblet meat
Put all of the listed above in a very large bowl, and toss with your hands. Stuff the back and front of the bird. Mom stuffed the bird pretty tightly. I don't bake it in a casserole dish because it doesn't taste as good as it does in the bird.
Cook turkey according to the recipe and temperature for a stuffed bird.
This is a dense stuffing and when cold it can actually be sliced. My Father loved leftovers and would slice the dressing like bread and make a turkey sandwich with it.
When I was a young bride, I served Thanksgiving that first year and my Dad was so thrilled that I made the stuffing just the way Mom did. I know every family has their "special" stuffing recipe. Some like oyster stuffing, sausage stuffing, cornbread stuffing, etc. This is our Daniels family tradition.
