How to Make Classic Giblet Stuffing – how to make the Thanksgiving classic! (dairy-free and gluten-free friendly – directions included for a giblet-free stuffing as well!)
This post is sponsored by Williams Sonoma®, but the opinions are my own.
This step-by-step of how to make classic giblet stuffing is something you need to have in your Thanksgiving arsenal!
I am so excited to be partnering with Williams Sonoma to share this classic Thanksgiving side dish and a recipe that is SO near and dear to my heart!
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! – I don’t drink a lot, but Thanksgiving is one of those times where I love to have a little glass or two!) and then we get up early in the morning to finish prepping it before we stuff the 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!
And can we talk about how beautiful my beloved stuffing looks in these Staub® pumpkin cocottes!! They are from Williams Sonoma® and I am officially obsessed! I am slowly adding to my Stuab® collection and I will now always be looking forward to pulling these out every fall – and they will most definitely double as a centerpiece on my Thanksgiving table!
I mean look at this one….
It’s more like a work of art than anything else!
Here are the links if you guys are interested!
3 1/2 qt White Pumpkin Cocotte
And I can’t wait for you guys to add this to your Thanksgiving menu!!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
**Note on the recipe – if you don’t want to eat the giblets (I totally get it) feel free to omit. Substitute 2-3 cups of chicken broth or vegetable broth for the water. You could also mix in approx. 1 cup cooked wild rice. If you use vegetable broth and wild rice it would be a nice vegan option! **
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My family-loved homemade stuffing recipe!
Ingredients
- giblets from one turkey
- 13-14 cups cubed bread (we use a variety of different breads – whole wheat, sourdough, gluten-free — bread must be cut up the night before, or earlier, and left out so it can dry up.)
- 1 cup minced celery
- 2/3 cup minced yellow onion
- 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
- Place giblets in medium saucepan and cover with water (approx. 2 1/2 cups).
- Cover and let simmer for approx. 1-2 hours (longer if possible)
- Remove giblets from water (set water aside you will need it!).
- Cut giblets into very, very small cubes.
- In large mixing bowl add bread cubes, giblets and remaining ingredients.
- Mix well.
- Slowly pour leftover water over bread mixture – add about 1/2 cup at a time until you have added approx. 1 1/2 -2 cups. You want your mixture pretty moist.
- Stir well.
- Taste and add additional seasoning as desired (we usually end up adding more sage).
- Stuff turkey with stuffing, if desired, or simply place in prepared casserole dish and bake in oven along with turkey at 350-375 for 2-3 hours.
- Serve with your favorite gravy!
- (**Note on the recipe – if you don’t want to eat the giblets (I totally get it) feel free to omit. Substitute 2-3 cups of chicken broth or vegetable broth for the water. You could also mix in approx. 1 cup cooked wild rice. If you use vegetable broth and wild rice it would be a nice vegan option! **)
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Love you and love this recipe! So many good memories.
It was so much fun to actually write down the recipe for this!! Can’t wait to make it with you next week!!
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!!
Thank you so much for the feedback, Katherine! I am SO happy to hear that! Glad everyone liked it!!