Old Fashioned Stufffng

 2 1/2 C Celery

3/4 C Chopped Onion

1 C Butter

4 Quarts dry bread crumbs

1Tab. Salt

1 1/2 tsp salt

1 1/2 tsps poultry seasoning 

1/2 teasp. sage

1/2 teasp. pepper

Hot chicken broth (or water)

1- Cook, celery, and onion in hot butter in a skillet over medium heat until onion is transparent, but not round, stirring occasionally..

2.  Turned into a mixing bowl and combine with breadcrumbs, salt, poultry seasoning, Sage, and pepper.         Toss lightly.

3.  If a moist dressing is preferred, add the desired amount of hot broth of water.

4.  Makes enough stuffing for a 14 to 18 pound turkey.

5.  Stuff tightly into Turkey.

 

Meat Pies

INGREDIENTS 2 tbsp vegetable oil 1 lb ground beef 4-5 Tab. Beef gravy flavoring 1 tbsp salt 1/2 tsp cayenne pepper 1 tsp smoke paprika 1/4 tsp ground white pepper 1/2 tsp ground black pepper 1 small yellow onion chopped. 1 green pepper cored, seeded, and chopped. 1 tsp dried thyme 4 fresh bay leaves 1 tsp. Italian seasonings  1 C breadcrumbs 2 tbsp water 1 bunch of scallions or onion thinly sliced, about 1/2 cup. Pie Dough 1 egg. Vegetable oil for frying INSTRUCTIONS Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, bell pepper, dried thyme, bay leaves, and cook, stirring for an extra 15 minutes, until most of the juices have evaporated the veggies have softened. mix the salt, cayenne, paprika, white pepper, and black pepper. Add beef and cook in a large skillet on medium high heat heat for about until meat if done. Remove from stove, adde breadcrumbs to the meat and add the water. Stir in the scallion.   Section your dough, putting some in the refrigerator to keep it cold. Dust your counter with flour and roll out the first section until it's just under a 1/4 inch thick. (If using bread or pizza dough, a little oil on the dough will help) Use a 4-inch biscuit cutter (or a lid of a jar) to cut the dough into rounds. Lightly brush the outer edges of each round with the egg wash. Place 1 to 2 teaspoons of the filling in the center of each round. Fold the circle over the filling to make a half circle. Using the back side of a fork, press at the edges to seal the pie. Transfer the pies to the prepared baking sheet. To fry the pies, heat your deep fryer, or, 2 1/2 inches of oil in a large case iron skillet to 350 F.  Heat your oven to 350° F.