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| | Thanksgiving Dinner
3 sticks (3/4 lb.) margarine
1 1/2 cup of hot water
three (7 or 8 oz.) packages of herbed stuffing mix
3 to 4 (15 oz.) cans French-style green beans
6 pounds of chicken breasts, stewed, boned & cut into 1/2" chunks
three (1 3/4 oz.) packages of sliced almonds, sautéed in butter until browned
three 10 3/4 ounce cans of cream of mushroom soup
3 cups of canned or homemade chicken broth
In medium saucepan, melt margarine in hot water; toss with stuffing mix in very large bowl. Place half the moistened mixture in bottom of two 9x13 inch baking dishes or one 11x16 inch dish. Drain green beans and layer over stuffing. Layer almonds over beans and chicken pieces over almonds. Cover with remaining stuffing mixture. Combine mushroom soup and chicken broth and stir until smooth. Pour mixture over top of stuffing. Cover with plastic wrap and freeze, if desired. To serve, thaw completely; bake at 325ºF. for 45 minutes to one hour. If tops get too brown, cover loosely with foil during last 15 minutes of baking. Makes about 16 servings.
Thanksgiving Dinner
1 loaf of dried bread (1 1/2 lb. loaf)
1 pound of hamburger
3/4 pound of onion
5 stalks of celery
1 teaspoon of savory
1 teaspoon of sage
1 tablespoon of salt
1 teaspoon of pepper
3 eggs
Gizzard and heart, ground
Grind giblets, celery and onion and mix all together. Add 1 cup half and half and pats of butter, if desired. Can be baked in roaster or bird. If baked in greased roaster, bake 1/2 hour at 325ºF. and 2 hours at 300ºF.
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