Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (2024)

3

Submitted by Summerwine

"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."

Download

Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (2) Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (3)

photo by DianaEatingRichly Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (4)

Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (5) Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (6)

Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (7) Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (8)

Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (9) Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (10)

Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (11) Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (12)

Ready In:
3hrs 20mins

Ingredients:
15
Serves:

14

Advertisement

ingredients

  • 2 13 to taste turkey giblets (or chicken)
  • 2 13 loaves bread, day old (preferably homemade)
  • 4 23 tablespoons butter
  • 2 13 onion, minced
  • 2 13 cups celery, minced
  • 7 garlic cloves, crushed (or 1 tsp. garlic powder added with other dried herbs and spices below)
  • 2 13 tablespoons dried sage
  • 2 13 tablespoons dried parsley
  • 2 13 tablespoons dried herbs (mixed)
  • 2 13 teaspoons fresh ground pepper
  • 2 13 teaspoons salt
  • 2 13 teaspoons paprika
  • 13 teaspoon cayenne pepper
  • 4 23 eggs, beaten
  • 1 14 cups chicken broth (more or less depending on how moist you like your stuffing)

Advertisement

directions

  • 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).

Questions & Replies

Homemade Giblet Stuffing for Turkey or Chicken Recipe - Food.com (13)

  1. can you make giblet stuffing the day before and keep it in the refrigerator until you bake it. (giblets are cooked)

    sanscho

  2. How large a turkey for this stuffing recipe?

    nancy.shipman

  3. How many pounds of bread did you use?

    Nrat8367

Advertisement

Reviews

  1. This was wonderful! I didn't have giblets and a neck but used my homemade turkey stock that I make from turkey carcasses. Made it in a casserole dish and served it with Simple Crockpot Chicken (http://www.food.com/recipe/simple-crock-pot-chicken-167491) and mashed potatoes.

    DianaEatingRichly

  2. I have been making this for 40 years but have never added hot pepper. I don't think my family could enjoy turkey any other way! Thanks for posting a good old turkey stuffing recipe.

    sher440

  3. This is my Mom's recipe!. She always stuffed her turkey and we loved this stuffing. Now I make it for her and for my family. It is delicious and my family likes it better than the turkey. I usually have to double it and make a casserole of 1/2 of it. But the favorite is the stuffing inside the turkey!. Thanks!

    ccasharon

Advertisement

RECIPE SUBMITTED BY

Summerwine

  • 9 Followers
  • 20 Recipes
  • 6 Tweaks

.

View Full Profile

Advertisement

Advertisement

Advertisement

YOU'LL ALSO LOVE

34 photos

Giblet Stuffing

by Tim_John

How to Peel Peaches, 3 Ways

27 Healthy Lunches for Kids

View All Recipes

Homemade Giblet Stuffing for Turkey or Chicken Recipe  - Food.com (2024)

FAQs

How to make stuffing for turkey Martha Stewart? ›

Preparation. Melt butter in a large skillet over medium heat. Add apples, pears, onions and celery, and sauté until translucent and softened, about 10 minutes. To a large mixing bowl, add the fruit-aromatics mixture, cubed bread, eggs and Bell's seasoning, and mix to combine.

What are the 4 turkey giblets? ›

So what are giblets? Basically, giblets (pronounced with a soft G, like gin; rhymes with riblets) are what we collectively call any of the edible organs of fowl like turkey (as well as chicken, goose and duck). Giblets generally include the liver, and can include the gizzard, neck, kidneys and heart.

Do you cook stuffing before putting it in the turkey? ›

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

How to make stuffing for turkey Gordon Ramsay? ›

Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

What part of the turkey giblets do you not use? ›

One of the first tasks when roasting a turkey is to check the raw bird's cavities for the neck and giblets—the bundle of parts that often includes the heart, gizzard, and liver. You should remove these parts from the cavity and save all but the liver (which can impart a mineral, bitter taste to stock) for making gravy.

What happens if you forget to take the giblets out of a turkey? ›

If the turkey is fully cooked, the giblets will be as well. It isn't going to hurt anything. If they were in a paper bag there is no harm done. If they were in plastic, the plastic has either melted and/or given off fumes and even if you somehow manage to rescue some of the meat it will have a plastic taste.

What to do with the giblets in a chicken? ›

Don't toss those giblets. Use them to flavor gravy, soups and more. With Thanksgiving quickly approaching, many cooks will be tackling a whole bird.

What end do you stuff a turkey with stuffing? ›

Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space.

What should I stuff my turkey with? ›

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

Should you wash a turkey before stuffing it? ›

Not necessarily. Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird.

What to remove from the turkey? ›

Turkey giblets are the edible inside parts of the bird, including the heart, gizzard, and liver. If you bought a whole turkey, it probably still has giblets inside. Start by thawing and unwrapping your turkey. Then, reach into the bird's front and back cavities to take out the giblets.

Are chicken giblets good? ›

The gizzard is actually one of the most nutritious parts of chicken, despite the prominence of other poultry meat selections. It is high in protein. So high, in fact, that one cup of gizzard meat can satisfy up to 88% of your daily recommended value of protein.

What happens to chicken giblets? ›

Giblets are generally used to make a simple stock which forms the base of a gravy to accompany the roasted bird. Some cooks prefer to keep remove the liver, fry it in a little butter and enjoy it on its own as a delicacy.

What should I put in the cavity of my turkey? ›

Onion, celery and carrot: These chopped vegetables are placed inside the cavity. These help to add flavor and also keep the turkey moist as they steam. Other vegetables you can use are squashes or peppers. Seasonings & Herbs: Salt, pepper, fresh rosemary and sage.

Should you stuff a turkey or cook stuffing separately? ›

Here's an important Thanksgiving food safety tip that will surprise many: USDA doesn't recommend stuffing a whole turkey. The practice increases the risk of cross-contamination and takes the turkey longer to cook. Cook stuffing separately instead.

What is the difference between turkey stuffing and turkey dressing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Why is my turkey stuffing soggy? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Margart Wisoky

Last Updated:

Views: 6472

Rating: 4.8 / 5 (78 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Margart Wisoky

Birthday: 1993-05-13

Address: 2113 Abernathy Knoll, New Tamerafurt, CT 66893-2169

Phone: +25815234346805

Job: Central Developer

Hobby: Machining, Pottery, Rafting, Cosplaying, Jogging, Taekwondo, Scouting

Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.