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.)
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
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.
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.