Best Old Fashioned Stuffing With Giblets Recipes

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CLASSIC GIBLET STUFFING



Classic Giblet Stuffing image

Bake this Classic Giblet Stuffing in a casserole dish for a delicious Thanksgiving dinner side dish. Turkey giblet gravy adds rich flavor to each bite. If you prefer a turkey-free stuffing recipe, try our variations that call for oysters or chestnuts.

Provided by BHG Test Kitchen

Time 1h10m

Number Of Ingredients 9

Turkey giblets
1 cup finely chopped celery (2 stalks)
0.5 cup chopped onion (1 medium)
0.5 cup butter or margarine
1 tablespoon snipped fresh sage or 1 teaspoon poultry seasoning or ground sage
0.25 teaspoon black pepper
0.125 teaspoon salt
8 cup dry bread cubes (see tip)
1 - 1.333 cup chicken broth or water

Steps:

  • Rinse giblets. Refrigerate liver until needed. In a small saucepan cook the remaining giblets, covered, in enough boiling water to cover for 1 hour. Add liver. Simmer, covered, for 20 to 30 minutes more or until tender. Drain* and chop giblets; set aside.
  • In the same saucepan cook celery and onion in hot butter over medium heat until tender but not brown; remove from heat. Stir in giblets, sage, pepper, and salt. Place dry bread cubes in a very large bowl; add the onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
  • Use bread mixture to stuff one 8- to 10-pound turkey. (See stuffing tips and roasting chart for doneness temperatures and roasting times.) Place any remaining stuffing in a 1-quart casserole. (If necessary, to moisten, add more broth to stuffing in casserole.) Cover and chill until ready to bake.
  • Bake stuffing in casserole alongside turkey during the last 35 to 40 minutes of roasting time or until heated through. Or place all of stuffing in a 2-quart casserole. Bake, covered, in a 325 degree F oven for 35 to 40 minutes or until heated through. Makes 10 to 12 servings.

Nutrition Facts : Calories 189 kcal, Carbohydrate 16 g, Cholesterol 62 mg, Protein 5 g, SaturatedFat 6 g, Sodium 379 mg, Sugar 1 g, Fat 11 g, UnsaturatedFat 4 g

HOMEMADE GIBLET STUFFING FOR TURKEY OR CHICKEN



Homemade Giblet Stuffing for Turkey or Chicken image

In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking.

Provided by Summerwine

Categories     Whole Chicken

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

turkey giblets (or chicken)
1 loaf bread, day old (preferably homemade)
2 tablespoons butter
1 onion, minced
1 cup celery, minced
3 garlic cloves, crushed (or 1 tsp. garlic powder added with other dried herbs and spices below)
1 tablespoon dried sage
1 tablespoon dried parsley
1 tablespoon dried herbs (mixed)
1 teaspoon fresh ground pepper
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 eggs, beaten
1/2 cup chicken broth (more or less depending on how moist you like your stuffing)

Steps:

  • Separate the neck from the rest of the giblets. Put remaining giblets into a covered container and put in the fridge for now.
  • Put the neck ONLY from the giblets into a full pan of salted boiling water. Bring to a boil agian, cover, turn down to a simmer cook for 1 1/2 hours until the meat is fall off the bone tender, making sure to keep check on the water level throughout.
  • Add the remaining giblets to the neck in the water and cook for a further 1/2 hour.
  • Drain giblets; reserving liquid.
  • Chop up the giblets into small pieces.
  • Cover tightly and set aside (if using immediately) or refrigerate until ready to use in the recipe (can be done the day before).
  • While the giblets are cooking the rest of instructions follow:.
  • Preheat the oven to 350F degrees.
  • Slice the bread into 1/2 inch cubes.
  • Place the cubed bread onto a ungreased dry cookie sheet and toss with the dried herbs and spices.
  • Bake seasoned bread cubes in the oven turning frequently (approximately every 5 minutes) until golden brown and crisp, about 20 minutes or so depending on how moist your bread cubes are.
  • While the bread cubes are in the oven, saute the celery, onion and garlic in the butter until tender.
  • Remove bread cubes from oven, leave to cool until crisp.
  • Mix he celery, onion, garlic mixture into the cooled dried bread cubes. Mixing thoroughly.
  • Add chopped giblets to the mix.
  • Add the beaten eggs to the mixture, again mixing thoroughly.
  • Mix reserved liquid from the giblets and combine with chicken broth to make 1 cup.
  • Carefully add the chicken broth to your desired consistency. (Remember, if you are stuffing the bird it will take on more moisture so be careful how moist you want your stuffing at this stage).
  • Stuff your bird, making sure not to pack it in to tightly and don't forget to pack a little in the neck cavity.
  • Put the remainer of the stuffing into a generously buttered casserole dish and bake for 1/2 hour at 350°F (covered with foil for moist stuffing and uncovered if you want a crispy top).

Nutrition Facts : Calories 254.6, Fat 7.9, SaturatedFat 3.5, Cholesterol 72.2, Sodium 864, Carbohydrate 37.5, Fiber 2.7, Sugar 4.2, Protein 8.3

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

OLD FASHIONED STUFFING WITH GIBLETS



Old Fashioned Stuffing with Giblets image

When cooking properly, stuffing with giblets can be quite delicious! With the right amount of spices and fresh ingredients, this dish can turn to be the star of your Holiday dinner!

Provided by Francine Lizotte

Categories     Other Side Dishes

Time 2h55m

Number Of Ingredients 18

GIBLETS
neck & giblets, rinsed
coarse sea salt, such as himalayan
1/4 large red onion, roughly chopped
2 large cloves garlic, pressed
3 Tbsp ground sage
freshly ground black pepper, to taste (i always use mixed peppercorns)
STUFFING
1 box (5 oz.) croutons
2 c hot low-sodium chicken broth
2 Tbsp fresh parsley, chopped
1 Tbsp ground sage
1 Tbsp dried basil
1 Tbsp dried oregano
1 large clove garlic, pressed
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 large red onion, finely chopped
1 large celery stick, finely chopped

Steps:

  • 1. Place neck and giblets (except liver which is brown and soft) in a saucepan. Add 2/3 water, lots of sea salt, onion, garlic, lots of sage and pepper. Simmer over medium heat for about 2 to 2 ½ hours.
  • 2. About half an hour before turkey is ready, add liver to saucepan.
  • 3. Meanwhile, in a microwavable bowl, add croutons, chicken broth, parsley, sage, basil, oregano, pepper, garlic, celery stick, and onion. Strain turkey giblets and cut in very small pieces. Mix minced giblets with croutons mixture. Put in microwave, cover with Saran Wrap®, for 2 minutes at high; after 40 seconds in the microwave, mix well and put it back for the remaining time.
  • 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xous0nYaEoo

VERY OLD FASHIONED GIBLET DRESSING (FOR TURKEY)



Very Old Fashioned Giblet Dressing (for Turkey) image

This is the way my grandmother and my mother made dressing for Thanksgiving and Christmas. There are certainly more "fashionable" ways to make it these days. But nothing reminds me of home and family more than the taste of my traditional dressing with the meal.

Provided by Linda Hoover

Categories     Side Casseroles

Time 3h

Number Of Ingredients 24

CROUTONS
2 loaves of plain white bread (you can make your own but it really wont matter)
1 c butter
1 tsp poultry seasoning
1 tsp salt
1/2 tsp black pepper
1 tsp celery seed
1/4 c dry parsley (or fresh chopped)
1/4 c dry minced onions (or fresh)
1 tsp worcestershire sauce
1 Tbsp fresh minced garlic (this is optional!)
GIBLETS AND JUICE
1 turkey neck and all the giblets from the turkey; heart, stomach, neck and liver
4 c water or no salt chicken/turkey broth
1/4 c dry parsley
1/4 c dry minced onions
1 tsp salt
1 tsp poultry seasoning
1/2 tsp black pepper
VEGETABLES AND FINISHING
3/4 c carrots, chopped (or more to taste)
1 c celery, chopped (or more to taste)
1 c onion, chopped (or more to taste)
optional olive oil or melted butter

Steps:

  • 1. CROUTONS: I make these the day before so that I am not sweating my time in the kitchen.
  • 2. Cut bread slices into bite size pieces. Place in 2 9x13 cake pans ( you will need to toss these several times so its easier to not overcrowd them).
  • 3. Melt butter and all the rest of the Crouton ingredients in a sauce pan. I get it warm then turn off the heat while I finish cutting bread.
  • 4. Pour the melted butter mix over the bread in each pan. Toss throughly so that the butter mix is distributed over the whole pan of bread. If the bread is still dry you can drizzle a little olive oil over it to extend the butter.
  • 5. Bake at 300 for about 1 hour, tossing the croutons every 20 min for even drying and browning. These should come out very toasty and tasty!
  • 6. GIBLETS AND JUICE: I start this as soon as the turkey goes into the oven.
  • 7. Put the CROUTONS into a large lasagna pan (mine is 11x15)
  • 8. Dump everything in a saucepan, make sure that the neck and giblets are covered in liquid. Boil for 20 min. Turn off heat and let set until cool to the touch.
  • 9. Reserve the liquid. Remove neck and giblets. Take all the meat off the neck and put into the CROUTONS.
  • 10. I used to mince all the giblets but now I take the easy way out. Throw the heart, stomach and liver into a food processor and whir till small chunks or pasty (your taste). Dump this into the CROUTONS.
  • 11. Dump chopped vegetables into the CROUTONS. Toss, stir, mix up ... you know what I mean. Add the reserved giblet/neck broth to this until it is moist. If you have used all the broth and the croutons are not moist enough you can either add olive oil chicken/turkey broth or melt a stick of butter and use that.
  • 12. Bake for an hour at 325 (with the turkey) or 30-40 min at 400, you want the vegetables to be tender and the croutons to be semi-dry.

CLASSIC STUFFING



Classic Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the baking dish
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)
1/2 teaspoon paprika

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

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