Old Fashioned Giblet Stuffing

• Prep Time: 10m

• Cook Time: 40m

• Serves: 8

The real trick to this recipe is to not over-cook the giblets, otherwise they will become tough and unpleasant to eat. Cook them until just cooked through or even a little under-done. You'll finish the stuffing in either the turkey or the oven so the giblets will have plenty of time to cook to food safe. If cooking in an oven use a little bit more broth and cover for the entire cook time to ensure that the giblets don't dry out. If done well this will create a deliciously rich stuffing that has a lot of nice turkey flavor.

Ingredients

• 1/2c butter
• Giblets from one turkey
• 1c diced celery
• 1/2c chopped onion
• salt and pepper
• 1t poultry seasoning

• 8c dry bread cubes - make a loaf of French Bread 3 days before

• 1c+ broth (preferably made fresh by boiling the turkey neck with some poultry seasoning or you can use chicken broth)

Instructions

1. Chop giblets.
2. Cook in celery and onion over medium heat; cook till tender but not brown.
3. Add giblets, reduce heat to medium-low, and cook until just barely cooked through but still tender (should take about 2 minutes).
4. Remove from heat add salt, pepper and poultry seasoning.
5. Toss giblet mixture with bread cubes and add enough broth to lightly moisten the bread, you may need more than 1 cup, you want the stuffing moist but not soggy; although soggy is far better than dry as some moisture will cook out.
6. Use stuffing to stuff an 18# turkey or you can bake it separately, covered for 40-45 minutes at 375 degrees.

CategoryRecipesThanksgiving