Ochoa Family Stuffing #

Recipe #

Dictated from James Ochoa but made originally by Grandma (Juanita) Ochoa

Fits a 12-20lb bird. There will be leftovers to cook on the side.

2 stalks of organic celery, split, cut into bite sized pieces, use all the celery
4 bunches of green onions, sliced
Mushrooms - your choice, pulled or cut into bit sized pieces (James addition, not in original recipe)
A single bunch of parsley
4 sprigs of rosemary, pulled off the stalk and minced
12-14 sage leafs
6 sprigs of thyme taken off the stalk
Salt, pepper to task. Fresh pepper
2 Eggs
2 Pans of corn bread, crumbled
2 sticks of butter, that you saute the veggies in

Saute the veggies together with the butter until they cook down. Don’t over cook.
Crumble corn bread, pour over veggies, add eggs. Mix, let cool for 5-10 min.
Mix with hands so that you can feel the moisture. Want the mixture to be moist, more on the wet side than the dry side.
Stuff inside turkey, both body and neck cavity.
Put the extras in muffin tins, etc. Bake at 350 for 20-30 min until it rises slightly and a tooth pick comes out clean.