This recipe for traditional giblet stuffing is something you should try. A 2-quart dish or an 18-pound turkey can be filled with it.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 sack giblets from one turkey
- ½ cup butter
- 1 cup diced celery
- ½ cup chopped onion
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- 8 cups dry bread cubes
- 1 cup chicken broth, or as needed
Instructions
- Chop giblets into small pieces.
- Melt butter in a medium skillet over medium heat. Add giblets and cook for 2 minutes. Add celery and onion; cook and stir until tender, about 5 minutes. Remove from the heat and stir in poultry seasoning, salt, and pepper.
- Place bread crumbs into a large bowl. Stir in giblet mixture and enough broth to lightly moisten bread. Stuffing is ready for baking as desired.
- Stuff an 18-pound turkey with giblet stuffing and bake as directed in your turkey recipe.
- Bake giblet stuffing, covered, in a greased 2-quart casserole dish in an oven preheated to 375 degrees F (190 degrees C) for 40 to 45 minutes.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 479 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is similar to the way mother made it and I now make it. I sauteed diced onions and celery in butter (be generous with the butter) then chop up the gizzards very fine and sauteed that with it. I also use fresh white bread (wet with water, not saturated), then add the poultry seasoning and onion celery mixture. This then all goes into the turkey. This year I stuffed a 26 lb turkey. I used about 2 -2 1/2 loaves of bread, a stick of butter ,8 ribs of celery and one very large onion. It was delicious!
No eggs. Just straightforward ingredients. The umami flavor is the love put into making the dish.
I have been making this stuffing since a child learning it from my mother and grandmother. It’s a tried and true one for me and my family.
This is the only way I have made Dressing for years. I do add more onion and celery, plus 1 TB dry minced garlic….. Excellent Recipe.!!
I simmered the giblets in about 2 cups of water and, when cool, chopped them in my food processor then used this stock as part of my dressing liquid. There was no sign of them in the dressing, but the added flavor was evident. I made and dried my own bread cubes using hearty bakery bread. While sautéing the onion and celery I included a large clove of garlic.
Very easy and came out great. I don’t think it needs so much time in the oven however.
Like my grandmothers! She’s always add one diced green apple too! It absorbs the bitterness of the gizzards! Mmmmm
So good. I simmered the giblets in water and minced first then added to the butter with the onions and celery. I doubled the poultry seasoning and added sage.
Same recipe my grandmother and mother used. Not only do I use the giblets from the turkey, but also use pkg of addt’l chicken gizzards. I find cooking the giblets/gizzards in a pressure cooker makes them very tender and then I finely chop them in a food processor.
This recipe tastes just like my mum’s! I am the turkey maker now that my mum has passed and my family says my stuffing is pretty darn close to being as good as my mum’s. (Let’s face it, nothing will ever be as good as mum’s…) 🙂 I tried this once using fresh herbs and it wasn’t as good. Ground poultry seasoning is best. I also puree my cooked giblets after I cook them to make a bit of a pate’. I then put the pate’ in some of the turkey stock and then mix it all together w/ the bread crumbs. That way you don’t have chunks of rubbery giblets. Can’t wait to make this tomorrow eve. I always make the night before and refrigerate and that way it’s ready to go and I can just stuff the turkey the next morning.
I love this recipe! I don’t use the celery (just the way mom always made it) bit I have made my own addition…I basically puree up the giblets and they just melt into the bread. No bites of dry giblet that people think is turkey (always my least favorite part personally) but you keep all the yummy flavor!!
I have been making it for years without the gizzards and then using the neckbones ti make a broth the day before and store it in the refrigerator until ready to use the following day or two.
This is my favorite stuffing. My Grandmother made it this way and I made no changes.
this is so helpful. it is for a school project!!!!!! 🙂 🙂 🙂 🙂 🙂 🙂 🙂
Delicious! The only thing I changed was to double the poultry seasoning and boil the gizzards in water then purée them. (Something I learned from my grandma years ago.)
Didn’t make any changes & will make it again was great.
I made it and they loved it! I used bagged cornbread crumbs and was very moist! To heat up best to add more broth n place in oven. Almost as good as the 1st day.
I’ve made this the last couple of years and I love it. It reminds me of my moms stuffing. The only change I make is I don’t add onions.. I just hate onions.
It was delicious only thing I changed is instead of bread crumbs I baked sweet cornbread (jiffy mix) and mixed in the ingredients
Awesome stuffing! First time my wife has made stuffing from scratch. We added Jimmy Dean Sage Sausage because we like sausage stuffing, but otherwise followed the recipe. We will make this again!
Delicious!