How to Make Giblet Stuffing
How to Make Giblet Stuffing - the recipe we have been making every Thanksgiving for years!
Ingredients
- giblets from 1 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
- ⅔ cup sweet yellow onion minced
- 3 tablespoons ground sage
- 2 tablespoons dried rosemary crush in hands before putting in
- 1 tablespoon dried parsley leaves
- ½ tablespoon celery salt
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
Instructions
- Cook Giblets: Place giblets from 1 turkey in a medium saucepan and cover with about 3 cups water. 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. ¼ inch).
- Mix Ingredients: In a large bowl, add 14 cups cubed and dried bread, cut up giblets, minced celery, minced onion, 3 tablespoons ground sage, 2 tablespoons dried rosemary, 1 tablespoon dried parsley leaves, ½ tablespoon celery salt, 2 teaspoons kosher salt, 2 teaspoons dried thyme leaves, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon dried tarragon, 1 teaspoon dried marjoram, and 1 teaspoon dried oregano leaves. Mix to fully combine.
- Add Giblet Broth: Slowly pour leftover giblet water over the bread mixture. Add about ½ cup at a time, stirring every time, until you have added approx. 1½ - 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: Enjoy 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!
Nutrition
Calories: 214kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 1025mg | Potassium: 190mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2714IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 4mg
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