How to Make Giblet Stuffing

The bag o' giblets grosses out many the novice cook, but these innards really do make a tasty stuffing for poultry. Yields about 10 cups.

Difficulty: Moderately challenging

Instructions

Things You'll Need:

• 1 chopped carrot
• 3 ribs chopped celery
• 2 onions divided
• 1/4 cup chopped parsley
• pepper
• 8 peppercorns
• 2 tsp. poultry seasoning
• 1 13 3/4 oz. can reduced-sodium chicken broth
• 1/4 tsp. salt
• 1 15 oz. bag seasoned stuffing cubes
• 1/4 tsp. dried thyme
• 1 turkey with giblets
• 3 cups turkey stock
• 8 tbsp. unsalted butter
• 1 tbsp. vegetable oil
• water
• Groceries
• Chef's Knives
• Baking Dishes
• Baking Sheets
• Casserole Dishes
• Chef's Knives
• Cutting Boards
• Mixing Bowls
• Saucepans
• Skillets
• Strainers
• Wire Whisks
• Saucepans
• Strainers
• Baking sheets
• Mixing bowls
• Skillets

1. Take the giblets out of the cavity of the turkey.

2. Take the neck of the turkey and chop into 2-inch pieces.

3. Trim the liver and put it in the refrigerator.

4. Heat 1 tbsp. vegetable oil in a large saucepan over medium-high heat. Add the turkey neck pieces, the heart and the gizzard. Sauté for about 10 minutes, or until everything is brown on all sides.

5. Quarter an onion and add along with carrot, chicken broth and enough cold water to cover the giblet mixture by 1 inch. Bring to a simmer.

6. Skim foam that rises to the surface off the top of the mixture.

7. Add thyme, salt and peppercorns.

8. Reduce heat to low and simmer with saucepan partially covered, about 2 hours.

9. Add the turkey liver and simmer an additional 15 to 20 minutes.

10. Strain mixture and reserve stock if you want to use it for something else (like the gravy). Otherwise, toss it.

11. Cool the giblets.

12. Pull the meat off the turkey neck with your hands.

13. Chop the neck meat, heart, gizzard and liver and set aside.

14. Chop remaining onion.

15. In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.

16. Place vegetables and butter in a mixing bowl and add bread and parsley.

17. Drizzle enough stock over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.

18. Gently toss in reserved neck meat, heart, gizzard and liver.

19. Use to stuff a turkey, or place in a casserole dish, pour an extra 1/2 cup stock over the top, and bake, covered, in a 350 degree oven for 45 minutes, or until hot.

Tips & Warnings

• Make sure not to add the liver too soon or the stuffing will taste bitter.
• Don't stuff the turkey until it's ready to go into the oven, and make sure the stuffing is warm or room temperature.
• If you want to use your own bread instead of prepared cubes, use 1 lb. of bread, torn into cubes and baked in a 350 degree F oven for 20-30 minutes, or until dry. Add your own fresh herbs - such as thyme, sage and savory - to season the cubes.
• If you feel some of your guests might be squeamish, don't tell them about the giblets!

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.