Grandma's Wedding China

I am over at the Goddess Of Eats today, finishing up our mini-series on fine china. Today's showcase is extra meaningful to me, because it is the china which my Grandma chose upon her wedding in 1932. Head on over to the Goddess for more info and pictures.

Join me at Sweet Tea Please tomorrow for some more of my favorite pictures from the photo shoots of china. Who knew photographing dishes could be so fun!

Grandma Justice's Turkey Stock

turkey neck, gizzard, heart and feet

2 stalks celery with leaves

1 med. onion, quartered

1 carrot, sliced in several pieces

1 t. salt

1 bay leaf

a few peppercorns

5 c. cold water

Add all ingredients to large stock pot. Simmer for 1-4 hours. Strain.

Grandma Justice's Turkey Stuffing

3/4-1 1/4 c. turkey stock

2 c. crusty corn bread

3 c. whole wheat bread

2 eggs slightly beaten

3/4 c. melted butter

1/2 t. each: thyme, sage, sweet marjoram

1 t. salt

1 unpeeled apple, diced

1/4 c. finely minced onion

1/4 c. minced celery with leaves

Crumble corn bread and wheat bread into pieces (leaving crusts on bread). Let dry slightly in oven (turn on heat, but don't toast bread).

Beat eggs until foamy and stir in melted butter and seasonings.

Combine breads, apple, onion, and celery.

Add eggs and seasonings and stir well.

Add stock slowly and test carefully until stuffing is right consistency.

(TEST= pick up dressing and press it between your hands gently. Put it on a plate. If it holds together but barely separates as you lift with a fork, there is enough moisture. This is the texture it will have when baked.)

Cover with foil and bake at 350. Be careful not to over bake.