After cleanng the giblets, pressure oook with 1 cup onion, 1 cup celery, 8-10 whole all spice, 2 cups chicken stock. Cook until tender. About 30 minutes. Ground giblet mixture.
In large fry pan, fry pork sausage and onion for about 30 minutes until somewhaqt mushy. Season with salt and pepper.
Put giblet mixture and pork sausage mixture together in large pan. Add sage and poultry seasoning. Add bread crumbs and moisten with chicken stock to desired consistency.
Put in sprayed casserole or roaster. Bake 350 for 1 1/2 to 2 hours
Originally Submitted
11/22/2009
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