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#1 |
I'm nuts for the place
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I make a sage dressing in a separate crock in the oven. I start with the pepperidge farm sage and onion stuffing per package directions. Then add whatever I feel like (a couple fresh, torn sage leaves for example). I simmer the giblets and baste the dressing with that. Then chop up the simmered heart and gizzard and add them to the dressing. I don't really like the liver so I leave that out, and I'll pick at the neck meat while cooking. One of those "cooks treats" that never make it past the kitchen.
I Also add an egg to make it more sticky than dry.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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