How to Make Giblet Stuffing – the recipe we have been making every Thanksgiving for years!
- 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
- 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!
- 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!
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