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Giblet Stuffing
Giblet Stuffing
From what I read, stuffing goes way back into the 1500's. You can stuff a turkey, a chicken, a capon, or anything with a cavity. I also read that it's stuffing if you stuff the bird with it and dressing if you bake it in a casserole dish.
There are so many recipes for stuffing. Some use cornbread in their stuffing, others use oysters, chestnuts, rice, and my husband's Sicilian family used to stuff a turkey with sausage and rice. So it depends on where you live in the country, north, south, east or west and the ingredients you are most familiar with and have the most at hand that will be what you incorporate into your stuffing. And it's all very good!!! I'm not saying mine is the best, it's just what I like the best. I even saw some recipes where there is no bread stuffing, but lemons, or oranges or onions and fresh herbs or all of them combined.
But my stuffing is made with bread cubes, giblets, raisins, and other ingredients you will see in the recipe. My mother made this stuffing for as long as I can remember and handed it down to me when she could no longer cook. It was sad when the time came that she couldn't cook anymore.
So the next time you stuff a bird of any kind, I hope you will consider "my mother's Giblet Stuffing".
A Safety Issue
Never stuff warm stuffing into a cold bird and put in the refrigerator. The stuffing will stay warm longer and bacteria could grow inside the turkey. Nor, stuff cold stuffing into a partially cooked bird, for the same reason.
Never partially cook the turkey or bird one day to finish it the next day, it is not safe due to bacteria also.
Always put cold stuffing into a cold turkey or bird and put it right into the preheated oven.
Photo of baked Stuffing
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Ingredients
- 2 bags of store bought bread cubes
- 1 lb. chicken and turkey giblets, cooked and chopped in pieces
- From the turkey heart, neck and liver, cooked and chopped
- 1/2 to 3/4 cup butter
- 1 cup raisins
- 7 stalks celery, chopped
- 3 medium onions, chopped
- 3 eggs
- 3 tablespoons poultry seasoning
- 2 tablespoons sage
- to taste salt and pepper
- 1/2 cup dried parsley
- 2 cups chicken broth
Directions
- After the turkey is defrosted and the bag of giblet/heart/liver and neck is removed, put it in a pot with more chicken giblets and a celery stalk, a carrot and a small onion and boil till all is cooked.
- In the mean time, melt 1 stick of butter in large pan and add the celery w/leaves and onions and sauté until they are soft. If it gets dry, add a little more butter.
- When the first step of ingredients are done, drain the liquid and save it, it will be part of your broth for your stuffing. Let he giblets and turkey inners get cold and chop them in small pieces.
- When everything, celery/onions and giblets are cooled add them to the bread cubes in a very large pot along with all the other ingredients. Mix it good till you can see any of the eggs.
- Add more broth if you need it and more season if you need it. You can save some to stuff the turkey and put some in a buttered casserole dish to be baked in a 350 degree oven for 30 minutes. Enjoy!
