Classic Giblet Stuffing Recipes

Steps:

• Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
• Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.

Steps:

• Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate (if it is added to the broth too soon, the liver will overcook and make the broth bitter). In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into he Bread Stuffing 101 along with the bread cubes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes in a single layer on a rimmed baking sheet.
• Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
• Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
• Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
• Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
• Garnish with remaining parsley.

Steps:

• Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Steps:

• Separate the neck from the rest of the giblets. Put remaining giblets into a covered container and put in the fridge for now.
• Put the neck ONLY from the giblets into a full pan of salted boiling water. Bring to a boil agian, cover, turn down to a simmer cook for 1 1/2 hours until the meat is fall off the bone tender, making sure to keep check on the water level throughout.
• Add the remaining giblets to the neck in the water and cook for a further 1/2 hour.
• Drain giblets; reserving liquid.
• Chop up the giblets into small pieces.
• Cover tightly and set aside (if using immediately) or refrigerate until ready to use in the recipe (can be done the day before).
• While the giblets are cooking the rest of instructions follow:.
• Preheat the oven to 350F degrees.
• Slice the bread into 1/2 inch cubes.
• Place the cubed bread onto a ungreased dry cookie sheet and toss with the dried herbs and spices.
• Bake seasoned bread cubes in the oven turning frequently (approximately every 5 minutes) until golden brown and crisp, about 20 minutes or so depending on how moist your bread cubes are.
• While the bread cubes are in the oven, saute the celery, onion and garlic in the butter until tender.
• Remove bread cubes from oven, leave to cool until crisp.
• Mix he celery, onion, garlic mixture into the cooled dried bread cubes. Mixing thoroughly.
• Add chopped giblets to the mix.
• Add the beaten eggs to the mixture, again mixing thoroughly.
• Mix reserved liquid from the giblets and combine with chicken broth to make 1 cup.
• Carefully add the chicken broth to your desired consistency. (Remember, if you are stuffing the bird it will take on more moisture so be careful how moist you want your stuffing at this stage).
• Stuff your bird, making sure not to pack it in to tightly and don't forget to pack a little in the neck cavity.
• Put the remainer of the stuffing into a generously buttered casserole dish and bake for 1/2 hour at 350°F (covered with foil for moist stuffing and uncovered if you want a crispy top).

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Steps:

• Take the giblets out of the cavity of the turkey.Take the neck of the turkey and chop into 2-inch pieces.Trim the liver and put it in the refrigerator.
• Heat 1 tablespoons vegetable oil in a large saucepan over medium-high heat.
• Add the turkey neck pieces, the heart and the gizzard. Sauté for about 10 minutes, or until everything is brown on all sides.Quarter an onion and add along with carrot, chicken broth and enough cold water to cover the giblet mixture by 1 inch.
• Bring to a simmer.Skim foam that rises to the surface off the top of the mixture.Add thyme, salt and peppercorns.Reduce heat to low and simmer with saucepan partially covered, about 2 hours.Add the turkey liver and simmer an additional 15 to 20 minutes.Strain mixture and reserve stock if you want to use it for something else (like the gravy).
• Otherwise, toss it.Cool the giblets.Pull the meat off the turkey neck with your hands.Chop the neck meat, heart, gizzard and liver and set aside.Chop remaining onion.In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.Place vegetables and butter in a mixing bowl and add bread and parsley.
• Drizzle enough stock over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.Gently toss in reserved neck meat, heart, gizzard and liver.Use to stuff a turkey, or place in a casserole dish, pour an extra 1/2 cup stock over the top, and bake, covered, in a 350 degree oven for 45 minutes, or until hot.

Steps:

• 1. Place neck and giblets (except liver which is brown and soft) in a saucepan. Add 2/3 water, lots of sea salt, onion, garlic, lots of sage and pepper. Simmer over medium heat for about 2 to 2 ½ hours.
• 2. About half an hour before turkey is ready, add liver to saucepan.
• 3. Meanwhile, in a microwavable bowl, add croutons, chicken broth, parsley, sage, basil, oregano, pepper, garlic, celery stick, and onion. Strain turkey giblets and cut in very small pieces. Mix minced giblets with croutons mixture. Put in microwave, cover with Saran Wrap®, for 2 minutes at high; after 40 seconds in the microwave, mix well and put it back for the remaining time.
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