Bake this Classic Giblet Stuffing in a casserole dish for a delicious Thanksgiving dinner side dish.
Turkey giblet gravy adds rich flavor to each bite.
If you prefer a turkey-free stuffing recipe, try our variations that call for oysters or chestnuts.
Credit:Angie Mosier
poultry seasoningorground sage
14tsp.ground black pepper
18tsp.salt
8cupdry bread cubes
1to113cupchicken broth*orwater
Directions
Rinse giblets.
Refrigerate liver until needed.
Simmer, covered, for 20 to 30 minutes more or until tender.
Drain* and chop giblets; set aside.
Stir in giblets, sage, pepper, and salt.
Place dry bread cubes in a very large bowl; add the onion mixture.
Drizzle with enough broth to moisten, tossing lightly to combine.
Use bread mixture to stuff one 8- to 10-pound turkey.
(See stuffing tips and roasting chart for doneness temperatures and roasting times.)
Place any remaining stuffing in a 1-quart casserole.
(If necessary, to moisten, add more broth to stuffing in casserole.)
Cover and chill until ready to bake.
Or place all of stuffing in a 2-quart casserole.
Bake, covered, in a 325 degree F oven for 35 to 40 minutes or until heated through.
Makes 10 to 12 servings.
*
If desired, substitute 1 to 1 1/3 cups giblet-cooking broth for the chicken broth.
Oyster Stuffing:
Prepare as above, except omit the giblets and use a medium saucepan.
Add 1 pint shucked oysters, drained and chopped, to the cooked vegetables.
Cook and stir for 2 minutes more.
Continue as above, except reduce broth to 1/4 cup.
Chestnut Stuffing:
Prepare as above, except omit the giblets.
With a knife, cut an X in the shells of 1 pound fresh chestnuts (3 cups).
Spread chestnuts on a large baking sheet.
Roast chestnuts in a 400 degree F oven for 15 minutes; cool.
Peel and coarsely chop chestnuts.
Add chestnuts with seasonings.
Use 3/4 cup to 1 cup broth.
2,000 calories a day is used for general nutrition advice.
