The Enoch's Farm House Inn Bed & Breakfast McEwen (between Waverly and Dickson), Tennessee You'll have the whole farmhouse to yourself in the rolling hills of Middle Tennessee at this historic bed & breakfast. Contact Info | Email this page to a Friend | Click to see a map  | Additional Pages... Introduction Guest Rooms/Rates Our Favorite Recipes Local Attractions Guest Comments Farm Life   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

Recipe given by Patricia Bullington Davis, in memory of Annie Enochs Grandmother.

Ingredients:
2 qts. turkey broth, more or less
1 large skillet of corn bread
1 stalk celery
3 large eggs
Small amount of turkey liver and gizzard, chopped in small pieces
1/2 loaf of light bread
1 large onion
Small amount of salt, pepper and sage

Boil turkey liver and gizzard in small pan while turkey is cooking. Put turkey broth in large bowl. Break up corn bread in small pieces and add to broth. Tear light bread up in small pieces and add to mixture. Add eggs and stir well. Chop celery and onion into small pieces. Add to mixture; stir. Add chopped liver and gizzard. Add salt and pepper to taste. Sprinkle sage into mixture.

Now at this point, I don't know how much sage to tell you to add. I just add it until it has a certain Kick when you taste the mixture. It is delicious before cooking! When you get it to the right spot, for your taste, pour in a greased, heated, black skillet and bake at 350 until light brown on top. (Remember, sage will get stronger after it is cooked. If you use homegrown sage, it sure does taste better than store bought!)

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