Best 7 Old Fashioned Giblet Stuffing Recipes

OLD FASHIONED STUFFING

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.

VERY OLD FASHIONED GIBLET DRESSING (FOR TURKEY)

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.

OLD FASHIONED STUFFING WITH GIBLETS

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

BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)

Steps:

• Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.

CLASSIC GIBLET STUFFING

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.

GIBLET STUFFING

Steps:

• Take the giblets out of the cavity of the turkey.Take the neck of the turkey and chop into 2-inch pieces.Trim the liver and put it in the refrigerator.
• Heat 1 tablespoons vegetable oil in a large saucepan over medium-high heat.
• Add the turkey neck pieces, the heart and the gizzard. Sauté for about 10 minutes, or until everything is brown on all sides.Quarter an onion and add along with carrot, chicken broth and enough cold water to cover the giblet mixture by 1 inch.
• Bring to a simmer.Skim foam that rises to the surface off the top of the mixture.Add thyme, salt and peppercorns.Reduce heat to low and simmer with saucepan partially covered, about 2 hours.Add the turkey liver and simmer an additional 15 to 20 minutes.Strain mixture and reserve stock if you want to use it for something else (like the gravy).
• Otherwise, toss it.Cool the giblets.Pull the meat off the turkey neck with your hands.Chop the neck meat, heart, gizzard and liver and set aside.Chop remaining onion.In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.Place vegetables and butter in a mixing bowl and add bread and parsley.
• Drizzle enough stock over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.Gently toss in reserved neck meat, heart, gizzard and liver.Use to stuff a turkey, or place in a casserole dish, pour an extra 1/2 cup stock over the top, and bake, covered, in a 350 degree oven for 45 minutes, or until hot.

HOMEMADE GIBLET STUFFING FOR TURKEY OR CHICKEN

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).