Marie's Turkey Dressing

Recipe by Marie Mayville

My mother was French-Canadian and her cooking was always different from my friends mother's. For example, my mother's spaghetti sauce had a spicy kick to it while my Italian friends ate a sweeter sauce. One of my favorite things at Thanksgiving was her dressing for the turkey. But I always wondered why everyone else thought a dry, bread-like dish was turkey dressing when I knew that it was supposed to be moist and meaty. Little did I know how special my mother's dressing truly was. When my wife tasted this dressing for the first time she never made the dry-bread stuff again.

Ingredients

• 1 pound ground veal, (or beef)
• 1 pound ground pork
• 1 turkey liver, chopped
• 1 large onion, chopped
• 1 1/2 cup chopped celery
• 1 1/2 pounds seasoned bread crumbs
• 1 teaspoon poultry seasoning
• 5 cups chicken stock
• salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Add veal, pork, liver, onion, and celery to a large saute pan or skillet and cook until meats are browned and vegetables are soft; drain. Mix in remaining ingredients and transfer to a 3 quart casserole. Bake, covered, for 1 hour.

Serves 8