Chicken Stuffing Recipe
This old recipe for chicken stuffing or turkey stuffing (chicken dressing or turkey dressing) is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. This old recipe is probably from the 1930s or 1940s.
1 medium or small size loaf of bread. Cut in cubes, and put in oven to partly dry and toast.
Cook gizzard and liver till tender.
Add 1 quart of milk to the juice on the liver and gizzard and put in salt and pepper to taste.
1 teaspoon ground sage, 1 small onion cut fine, 2 cups raisins, 2 or 3 apples cut like for pie. Stir thoroughly and pour over bread and mix.
Then put into chicken (or turkey) and the rest into a dish. The stuffing does not have to be very juicy but must all be moistened, and you may have to add more milk or meat juice to taste. Be sure to have plenty of salt.
