turkey giblets, neck, and tail cooked in water, onion, celery
1 cup butter (1/2 cup for sautéing and 1/2 cup melted for stuffing)
2 stalks celery, finely chopped or ground
1 medium onion, finely chopped or ground
1 pound ground sausage
giblet broth
chicken broth
poultry seasoning, to taste
Instructions
Cube stale bread and rolls. Sprinkle with dried parsley flakes,
salt and sage. Dry at 200º until bread is dried and crispy (up to 3
hours)
Cook giblets- Bring to giblets to boil in water with onion, celery, poultry seasoning
and salt. When meat is tender, pull off of heat. Throw out tail.
Cube up giblets (save neck for Grandma Gray). Reserve the
broth for the stuffing and gravy.
Saute celery and onions in 1 cube of butter. Add poultry seasoning to taste. Simmer until
clear. Add to bread and stir. Pour broth over mixture until semi-
saturated (or soggy). Save any leftover broth for gravy.
Serving
Suggestions
Prepare the day before and refrigerate so stuffing is cold when putting inside the turkey
Originally Submitted
11/21/2015
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