Nathan gets the Meat Loaf price if for no other reason than getting the glaze right. Mine is made with catsup, mustard, brown sugar and worchestershire sauce, but his works too.
Gibblet stuffing (for your bird)
dry out an entire loaf of bread in a paper sack (about three or four days)
Boil the gibblets of the turkey, chicken or what have you to include the neck.
spice the water with sage, salt, and pepper.
break bread crumbs into about one inch peices.
when giblets cool (over night in the fridge?) strip the meat off the neck, dice the gibblets.
dice an onion and about 1 cup diced celery, saute in butter until tender adding salt and pepper to taste with 3 table spoons sage, 1 table spoon poultry seasoning. When veggies are done, add gibblets to the mix and then pour over the bread crumbs. Add a cup or so of the broth from the boiled gibblets (you saved it, right?). Add enough of the broth to make the bread moist, but not wet. Stuff the bird with it. If you have left over stuffing mix, put it in the fridge and when the bird is done, pour a bit of the broth ever the mixture and cook in oven until warm.
I also made 2 Pumpkin and one sweet potatoe pie (I even made the crust myself) and a "Chrismas Pudding" Ala A Christmas Carol. YUMMY STUFF.
YERUSALYIM
"Vanity! It's my favorite sin!"
[Al Pacino as Satan, in "DEVIL'S ADVOCATE"]
