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Old Fashioned Sage Bread Stuffing Recipe

Ingredients

How to make it

  • 1. In a medium saucepan over medium hit heat. Add giblets and enough water to cover them by at least 2 inches. (about 6-8 cups water). Bring to boil and simmer for about 30 to 45 minutes or until done.
  • 2. Meanwhile, in a medium to large sauté pan over medium high heat add the oil and onions and celery (if using). Sautee onion mixture for 3-5 minutes. Turn down and add garlic and simmer over medium low heat for about another 10 to 15 minutes or until the onion is translucent and the celery (if using) are soft.
  • 3. To Assemble: Pour bread cubes into large bowl. Add some of the sage and garlic powder. The onion mixture and half the butter and about 2 to 3 cups of the broth from the giblets. Stirring to incorporate the liquid and spices. Keep smelling to make sure it smells the way you want it to taste. Add spices to taste or smell. If stuffing the bird stop here and stuff the bird. If baking as a side dish, continue. Add the rest of the butter and enough water from giblets to make very moist. Put in pre greased casserole dish and bake until heated through.
  • Notes Bake at about 350 degrees.

Reviews & Comments 3

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  • Semigourmet53 8 years ago
    Lifter I actually don't add any of the giblet meat to my stuffing or gravy. Now I did one time use about 1/2 of the liver for blended into my gravy. everyone loved it but I just don't like them much, once in a while is good.
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  • MikeyfromAR 8 years ago
    Almost exactly the way my Mom made it !!! Perhaps now I can recreate it.... Great Recipe Semi, thanks for sharing!
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  • lifter 8 years ago
    Good recipe! Just of note, hearts, neck and giblets boil or simmer 40 minutes, livers only 20 minutes, and giblets need be skinned out of their membrane, before you blenderize the lot, and wonder if you add to your gravy or your stuffing? (Or both?)

    (Recognize that there is a lot of "me" coming through in this, so its not like this was on the back of the stones that Moses brought down from Mount Sinai!)

    I prefer 12 grain bread, with the crusts removed, staled. The crusts? Why its Christmas or Thanksgiving for the little birds and chipmunks and squirrels, too! Let them have their share!

    Onion, sage, garlic, celery, check check check check, you are bang on! Different thoughts (now that you're up against the wall that you need do this more or less immediately) have you thought about grated walnuts or pecans in that stuffing?
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The Cook

Semigourmet53 Duluth, Georgia

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