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| == Nutrition == * Prep time 10m * Cook time 40m * Serves 8 |
* '''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. |
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| * 8c dry bread cubes * 1c chicken broth |
* 8c dry bread cubes - make a loaf of [[Recipes/FrenchBread|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) |
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| 1. Chop giblets and cook over medium heat, 2 minutes. Stir in celery and onion, cook till tender but not brown. Remove from heat add salt, pepper and poultry seasoning. 2. Toss giblet mixture with breadcrumbs and add enough broth to lightly moisten the bread. Use stuffing to stuff and 18# turkey or bake separately, covered, 40-45 munges at 375 degrees. |
1. Chop giblets. 1. Cook in celery and onion over medium heat; cook till tender but not brown. 1. Add giblets, reduce heat to medium-low, and cook until just barely cooked through but still tender (should take about 2 minutes). 1. Remove from heat add salt, pepper and poultry seasoning. 1. 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. 1. Use stuffing to stuff an 18# turkey or you can bake it separately, covered for 40-45 minutes at 375 degrees. ||<#cccccc colspan=2>'''Nutritional Facts'''|| || '''Calories''' || 0 cal || || '''Fat''' || 0 g || || '''Saturated Fat''' || 0 g || || '''Cholesterol''' || 0 mg || || '''Sodium''' || 0 mg || || '''Carbohydrates''' || 0 g || || '''Sugars''' || 0 g || || '''Fiber''' || 0 g || || '''Protein''' || 0 g || |
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| CategoryRecipes | CategoryRecipesThanksgiving |
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
- Chop giblets.
- Cook in celery and onion over medium heat; cook till tender but not brown.
- Add giblets, reduce heat to medium-low, and cook until just barely cooked through but still tender (should take about 2 minutes).
- Remove from heat add salt, pepper and poultry seasoning.
- 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.
- Use stuffing to stuff an 18# turkey or you can bake it separately, covered for 40-45 minutes at 375 degrees.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |