Delicious old-fashioned stuffing recipe made with celery, onions and a lot of sage. This recipe uses homemade giblet broth. Use to stuff the cavities of the turkey or to cook in a separate casserole dish.
1 large sauce pan with lid to cook turkey giblets and neck
Ingredients
1loafdry bread slicesapproximately, and any kind of bread, even cornbread will work (or an assortment)
1/2cupunsalted butter
1-2mediumonionsdiced
3-4ribscelerydiced
2tsp.salt
3/4tsp.ground black pepper
1tbsp.rubbed sage
1tbsp.poultry seasoning
3-4cupsgiblet brothor chicken broth
Instructions
Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.
Early in the morning remove giblet pack from turkey and place in a pot of water.
Salt and pepper heavily and bring to a boil for about one to two hours.
If water cooks down too much, keep adding more so you have plenty of broth to work with.
Meanwhile, in large bowl place cubed bread.
Cook celery and onions in butter in very large skillet until tender.
Add to bread mixture.
Season mixture with salt, pepper, poultry seasoning and sage.
Pour about 3 cups giblet broth over bread mixture.
Combine with a wooden spoon.
Use to stuff turkey.
Place remaining in greased casserole dish and bake at 350° about ½ hour.
Serve topped with Turkey Gravy, if desired.
Notes
NOTE: Preparation time does not include time to cook giblets, or time needed for bread to become stale.NOTE: You can also cook off the giblets the night before so the broth is ready first thing in the morning, if desired.NOTE: My sister likes to make her stuffing with an assortment of breads and rolls from a German bakery close to where she lives. NOTE:Bread options include: sourdough, pumpernickel, rye, wheat, Texas Toast, specialty rolls like Onion rolls, Ciabatta bread, flatbreads, Artisan breads, focaccia breads. Be creative! Consider trying a mixture of breads, bakery breads or homemade breads.