Ingredients

How to make it

  • Break/Slice the breads ( I like to use white bread, Potato Bread, and whole wheat in combination) place on cookie sheet(s) and dry in a 100 degree oven - stir every couple of hours. This is started a couple days ahead and at night - the oven light is usually sufficient to continue the drying - These should be thoroughly dried by the time they are used. Some in our family remove the crust but I don't
  • Using the TBL spoon of Olive or Canola Oil, salt and pepper the neck and giblet and slightly brown in a pressure cooker or 3qt sauce pan. The pressure cooker reduces the cook and prep-time, but can be accomplished either way. After the meats are slightly browned cover with water and cook at full pressure for 20 minutes - the meat should pull off the neck bones when done - but don't worry if this is not accomplished after this initial cooking - it will receive a second dose of heat later when we add to Celery, Broth, and Boulion.
  • While the Turkey parts are cooking brown the sausage in a skillet. When the sausage is browned add 3 -6 Tbl spoon of butter and add the onions and garlic - Stir the onions/sausage mixture over medium heat until the onoins are translucent and Set aside. You don't want the onions to brown or carmelize.
  • Time to taste the Neck/giblet broth - It will probably taste bland - Add the can of chicken broth, the Celery and CelerySeed. Add enough water to cover the Celery as needed. Cook the whole thing under full pressure another 5 minute or until the celery is soft and the Neck meat will easily pull off the bone. Remove the Neck and Giblets and taste the broth - add boulion to taste - it should taste like a rich poultry soup/broth add a little pepper, Note: I prefer to use boulion rather than salt to enhance the broth.
  • Allow the Neck to cool until it can be handled. Remove ALL the meat from the neck and slice the giblets. Place the meats in a food processor and thoroughly chop. Return the chopped meat to the broth, stir to break up any meat clumps. Should be about 3 to 4 cups of broth total.
  • In a Large SS bowl filled with the dried bread add the hot broth and fold in to saturate the bread. Add the sage and sausage/onion to the bread and contiune to fold. The bread/stuffing should be almost soupy but not liquidy.( More like a cake batter) Now is the time to taste the mixture.and season to your taste. If too dry, you can add a litte chicken broth/boulion to taste. Be careful as the boulion can make it too salty fairly quick. And I hate too much sage so I would hesitate to add additional sage.
  • Tasting done - beat the eggs and mix into the stuffing quickly so the egg doesn't cook.
  • Divide into Two (2) buttered casarole dishes and set aside. When cool they can be refrigerated until needed. You could or can prepare this stuffing a day ahead if prep time on Turkey day is an issue. Either or both will be dotted with butter and baked in the middle of a 350 degree oven for about a hour. Cover for the first 30 - 40 minutes. Remove the cover and allow to brown on top. Allow about a 10 minute rest before serving.
  • Each casarole will serve 5 to 8 people. If you don't need both for dinner, one can be covered and frozen to be baked later.

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  • sday5 6 years ago
    This sounds great.
    Was this review helpful? Yes Flag
  • 22566 6 years ago
    Very nice recipe.

    Thank-you

    Kind Regards
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