When I was growing up, Thanksgiving meant dealing with horrific traffic from Long Island to Staten Island, getting together with family, watching Mighty Joe Young, the Dallas Cowboys and enjoying the best stuffing on earth compliments of my cousin's grandfather AKA "Popo" Mikey. Mikey was a cook in the Navy and passed this recipe on to our family. It's not for the lighthearted—it's practically a meal in itself. Vegetarians beware. And Mom's turkey and gravy was exceptional. If you're looking for a little holiday meal inspiration, this could be it. And feel free to share your own in the comments.
Popo Mikey's Famous Stuffing
3 onions
2 cans of chicken broth
7 stalks cut celery
hand full walnuts
chicken liver small container
1 half pound thin bacon
1 Pepperidge farm ground sausage in a roll and Italian sausage
thyme
2 bags croutons (stuffing mix)
1. Mince bacon… easy to cut if frozen
2. Mince onions and celery in food processor
3. Boil liver about 5 minutes
4. Sautee bacon until fat is burned, put bacon in container.
5. Sautee onions and celery in bacon oil add chicken broth to moisten.
6. Put cooked ingredients in bowl
7. Cook minced sausage fully. Add to container.
8. Place croutons in large bowl, add chicken broth to moisten. When moist, add other ingredients from other bowl. Mix together until consistency is like dry oatmeal.
9. Add walnuts and thyme.
10. Place in aluminum baking sheet and cook @ 300 degrees for 1 hour or until top is golden brown.
Mom’s Turkey and Gravy:
1. Wash Turkey with salt including the neck and gizzards.
2. In bowl add 1 cup flour, salt and pepper.
3. Melt 1 stick margarine and brush the whole turkey with it.
4. Sprinkle flour mixture all over turkey. Rub it in with hands.
5. Put 2 apples inside turkey.
6. Baste with chicken broth. ( approx. 2 cans)
Gravy:
1. Put turkey pan on 2 burners.
2. In bowl add 1/2 – 1 cup flour with chicken broth and water leaving it a soupy mixture. ( don’t worry about lumps)
3. Add soy sauce to pan and cook on low.
4. Add flour mixture and add more flour for thicker gravy.
5. Strain gravy and serve.
