How Do You Make A Traditional Italian Bread Dressing?
This recipe has been transcribed from a letter written by an Italian grandmother in the family who lived through the Great Depression and whose mother was an immigrant from Italy. The exact quantities of some of the ingredients depends on the size of the turkey. The quantities listed are ideal for a 12 to 14 lb turkey. Step 1 The day before the dressing is to be prepared, get the bread. Poke holes in the wrapper so the bread will be dried out. Step 2 Chop the celery fine. Chop the 4 large stalks, and also the smaller tender interior stalks. Include the leaves of the stalks, chopping them fine as well. Step 3 Chop the onion fine. Step 4 Place the neck, gizzard, and heart in a saucepan on the stove to cook over medium to medium-high heat. Place enough water in to have broth result from the cook, perhaps a cup or two. A can of consomme soup can be used to add to the broth if too much evaporates. When the heart, neck, and gizzards are fully cooked, turn off the heat. Reserve the broth and
