How to Make Classic Giblet Stuffing – how to make the Thanksgiving classic side dish!
Best Ever Giblet Stuffing
This step-by-step of how to make classic giblet stuffing is something you need to have in your Thanksgiving arsenal! Packed with flavor and just so delicious. Serve with some Homemade Turkey Gravy, Dairy-Free Green Bean Casserole, Apple Yam Bake and some Pumpkin Pie for dessert!
The Wooden Skillet Giblet Stuffing – Recipe Origins
I have been making this recipe every Thanksgiving with my mom since I was little – she is the one who taught me how to make classic giblet stuffing. We have this tradition where we always cut up the bread the night before (usually sipping on some wine or champagne while we are doing so!) and then we get up early in the morning to finish prepping it before we stuff the turkey (usually a grilled turkey or smoked turkey). .
It is so simple, but it is honestly one of my favorite of all holiday traditions. Cooking with my mom is one of my favorite things in the world and I while I am usually running my own kitchen and making up recipes on a daily basis – my mom runs the show on Thanksgiving and I LOVE it. I love being her sous chef and drinking some champagne and eating black olives (another tradition of ours while we are cooking the day of Thanksgiving). So this recipe is full of a million memories of her and I cannot wait to have my 3 daughters join in these traditions with us as they get older!
Why You’ll Love This Recipe
- Flavor: The flavor here is just next level! Seriously – it’s by far the best stuffing recipe I have ever had!
- Moist: Not only does this recipe have a ton of flavor, but it is ridiculously moist!
- Leftovers: Leftover stuffing and gravy are my go-to’s and there HAS to be enough leftovers for everyone. This recipe makes quite a bit so we are never disappointed the next day!
Stuffing a Turkey
Here is a great article on How to Safely Stuff a Turkey – a great read for Thanksgiving!
Other Stuffing Recipes You Might Like
Other Thanksgiving Recipes You Might Like
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Ingredients
- giblets from one turkey
- 3 cups water
- 14 cups cubed and dried bread, we use a variety of different breads – whole wheat, sourdough, gluten-free
- 1 cup celery, minced
- 2/3 cup sweet yellow onion, minced
- 1/2 tablespoon celery salt
- 1 teaspoon garlic powder
- 3 tablespoons ground sage
- 1 tablespoon dried parsley leaves
- 2 tablespoons dried rosemary, crush in hands before putting in
- 2 teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
Instructions
- Cook Giblets: Place giblets in medium saucepan and cover with water (approx. 3 cups). Cover and let simmer for approx. 1-2 hours (longer if possible).
- Cool + Cut Giblets: Remove giblets from water (set water aside you will need it!). Let giblets cool slightly and then cut into very small cubes (approx. 1/4 inch).
- Mix Ingredients: In a large bowl, add bread cubes, cut up giblets and remaining ingredients (except the broth). Mix to fully combine.
- Add Giblet Broth: Slowly pour leftover giblet water over bread mixture. Add about 1/2 cup at a time, stirring every time, until you have added approx. 1 1/2 -2 cups. You want your mixture pretty moist. Stir well to combine.
- Adjust: Taste and add additional seasoning as desired (we usually end up adding more sage). Or add more liquid, as needed, to ensure mixture is moist, but not mushy.
- Cook Stuffing: Stuff turkey with giblet stuffing, if desired, OR simply place in prepared casserole dish, cover, and bake in oven along with turkey at 350-375℉ for 2-3 hours.
- Serve with your favorite gravy (we love this homemade turkey gravy from drippings).
Notes
- Dried Bread: We generally cut up the bread the night before making this recipe and then spread out on sheet pans and leave uncovered overnight to dry.
- Gluten-Free: you can definitely use gluten-free bread if you want – my mom is gluten-free so we usually just make a slightly smaller regular batch and then make a mini gluten-free batch for her!
- Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Gravy: don’t forget the homemade turkey gravy from drippings!
Jayne says
Along with mincing the onion & celery, I also put my turkey gizzards through.
Katherine says
I made this recipe, minus the giblets (not my choice!), for Thanksgiving and was told by multiple people that it was the best stuffing they’ve ever had!! This will definitely be made again! Thank you!!
Erin says
Thank you so much for the feedback, Katherine! I am SO happy to hear that! Glad everyone liked it!!
Linda says
Love you and love this recipe! So many good memories.
Erin says
It was so much fun to actually write down the recipe for this!! Can’t wait to make it with you next week!!