Ingredients50 m servings 243 cals
- Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
- Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
Per Serving: 243 calories; 14.1 g fat; 20 g carbohydrates; 9.1 g protein; 117 mg cholesterol; 479 mg sodium. Full nutrition
ReviewsRead all reviews 26
This is the same recipe my mom made when I was young. I have made it for many years from memory. Thank you for submitting a wonderful recipe that brings back days long forgotten! I have never ...
I just wanted to say that this is the recipe that I grew up with and loved, but my mom used to add boiled and cut up chicken gizzards and 2 beaten eggs to make the stuffing more fluffy. Yummy! P...
This is exactly how my father in law made his stuffing, only he added minced garlic. And for those who don't use the giblets in the stuffing, you are MISSING OUT.
I have been making this for years.Started by my great grandmother, we have always boil the giblets first then dice. also only used cornbread and added 1 or 2 tablespoons of sugar and black olive...
This is the same exact recipe that my mom got from my dad's mom and made it for us when I was a kid which I learned how to make it too and with the same ingredients we use for our turkey stuffin...
I used this stuffing to stuff my first turkey, and it turned out quite well. My signifigant other quite liked it, I liked the taste, but found the texture of the chopped giblets to be a little u...
First time stuffing maker here...but no one would have known that by the way this recipe turned out! I did add some sage and thyme and about 1/2 cup more broth. Mom always added the giblets to...
Finally I made some giblet stuffing for my husband. He was thrilled and he also enjoyed it, as did I, very much. Next time I think I might add a bit more celery and onions, though. I also used a...