• Meat Dressing (for about a 14 pound turkey)
• If this dressing does not all fit into the cavity or breast/neck area put the balance in a casserole dish for about an hour beside the turkey.
• Turkey giblets (heart, liver, gizzard and the neck-boil these ahead of time in water to cover and when cool cut up into small pieces, save liquid to add to drippings from the bird for the gravy)
• 3 lbs. of grd. beef or a mix of beef and pork
• 3 slightly beaten eggs
• 1 1/2 cups dried bread crumbs
• 1 cup chopped onions
• 4 minced cloves of garlic
• 1/4 cup dried parsley flakes
• 1 tbsp. salt
• 2 tsp. sage
• 2 tsp. poultry seasoning
• 1/2 cup grated Parmesan
• 1 tsp. black pepper

1. Mix all together.
2. Fill cavity of bird and if the bird is not large enough to hold it all then some can go into the neck/breast area under the skin.
3. If there are still leftovers place in a casserole dish beside the turkey for one hour.
4. **If stuffing a chicken for roasting reduce this to 1/3
5. Marlene

Whenever my kids are home and I cook a bird they insist I make this stuffing/dressing. They prefer this one to any other. It is my own recipe.