How to make it

  • Take giblets out of turkey and rinse.
  • Combine chicken broth, margarine, rinsed giblets, onion, celery and sage in a medium-large saucepan over medium heat. When broth starts to boil and butter is melted, reduce heat to simmer, add sage and poultry seasoning. I usual add about 1 T of Adam's poultry seasoning. How much you use depends on how savory you like your stuffing. Cook until giblets are done. I usually cook this for 1/2 hour.
  • Meanwhile combine bread crumbs and cracker crumbs in a LARGE bowl. No regular sized mixing bowl will hold it and allow you to mix it up later.
  • When giblets are cooked, turn off heat and allow pan to cool enough to pull out the giblets. Chop the giblets finely and add to bowl with bread and cracker crumbs.
  • If giblet stock has cooled and butter has congealed, heat slightly until butter is liquid again. Pour saucepan over crumbs and giblets. Stir until all crumbs are moistened.
  • Note: I usually stuff the turkey body and neck cavities and then put the turkey in the pan and put any remaining stuffing around it. Alternatively, the stuffing can be placed in a greased pan and baked. I prefer the turkey method because the stuffing will absorb the turkey juices as it bakes and have a wonderful flavor.

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