When I was a kid, my mom never made bread-based stuffing on Thanksgiving. She made the recipe below, sometimes in the turkey, sometimes not so much. Once I saw the turkey liver lemon juice in the recipe, I figured it had to have something to do with my father, Pete the Greek. I asked her and, sure enough, it was something his mother (my Yia Yia) made. So she made it for him.
I did not eat much of it then: I had a child’s obligatory revulsion to spinach, but I have since grown to love the stuff. I am copying this recipe directly from my mother’s recipe, which, I assume, comes straight from Yia Yia. So, you will have to forgive some of the strange phrasings and vague measurements. My mom (and apparently (Yia Yia) like to leave a lot of room for personal taste and creativity. Anyway, here goes.
3 packages of frozen spinach
1 cup parmesan cheese
2 Large onions
6-8 stalks celery
Liver of turkey
1 or 2 eggs
3-5 slices of fresh whole wheat beard and/or wheat germ
1/4 to 1/2 tsp garlic powder
Juice of 1 lemon
1/2 bunch parsley
- Simmer turkey, gizzard and liver in just enough water to cover until tender. Set liver out to cool.
- Defrost frozen spinach and drain. (Squeeze out some liquid) Set aside.
- Dry bread out in oven at 200º or less. When hard grind into crumbs (fine). Set aside.
- While bread is drying out and spinach defrosting
- Dice onions and parsley
- Sauté, in oil, until clear in appearance but still firm.
- Chop Parsley
- In largest mixing bowl combine spinach, celery and onions, parsley, mashed turkey liver, garlic powder, lemon juice, salt, pepper, eggs, a little broth, oil, cheese and last just enough bread crumbs and/or wheat germ to hold together lightly. If too dry add more broth, if too loose add cheese and/or wheat germ or bread crumbs. Taste to check seasoning.
This makes enough stuffing to fill both cavities of a large turkey and enough left over for medium size casserole.
Dave note: I bake in a dish at 350º until the stuffing is done in the center.