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JOHN'S GIBLET AND MUSHROOM STUFFING

3/4 c. chopped celery
1/2 c. chopped onion
1 stick butter
1 T. poultry seasoning
1/2 t. salt
1/4 t. pepper
1 loaf cubed FRESH bread (important to this taste)
3/4-1 c. water
1 sm. pkg. giblets, chopped
1 sm. can mushroom pieces or fresh, chopped

Boil giblets until tender (abt. 1 hr.)  Meanwhile saute' celery & 
onions in butter.  Add mushroom last few min. canned and last 6 min.
fresh.  Add seasonings.  Mix well.  Mix in tender, chopped giblets.  
Pour over bread cubes.  Drizzle with water.  Stuff into 8-10 lb.
turkey before baking.  (Double recipe as needed per pound or lessen
for chicken.)



STUFFING BISCUITS
3 c. Bisquick
1 T. dried parsley flakes
1/2 t. ground black pepper
1/2 t. poultry seasoning
1 chicken flavor bouillon cube dissolved in 2 T. hot water
1 T. minced onion
1 can cream of celery soup (undiluted)

Mix parsley flakes, pepper, poultry seasoning, minced onion & cream of
celery soup.  Add dissolved bouillon & mix well.  Put Bisquick in a 
bowl & add mixture.  Add more Bisquick if mixture is too wet.  Roll
out 1/2" thick & cut into approx. 2" squares.  Bake at 450 degrees or
until bottom is brown.  (Top does not brown well so be careful to watch 
the bottom!)
Yeild:  12

BAC'NBEANS

6 slices bacon, fried crisp
1 can green beans

After frying bacon, remove from pan.  Drain some, but not all of the
bacon grease.  Add beans to the bacon grease.  Crumble the bacon over
the beans.  Heat, stirring to coat the beans in the bacon drippings.

PARTY POTATOES

2 lbs. frozen hash browns
2 c. sharp cheddar cheese
1/2 c. butter
1 pint sour cream
1 can cream of chicken soup
salt & pepper to taste

Part. thaw potatoes and place in 4 qt. baking dish.  Mix remaining
ingredients except butter and pour over potatoes.  Dot butter on
top.  Bake at 350 degrees for 45-50 minutes.

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