Best 6 Variations On Stuffing 101 Giblet Stuffing Recipes

OLD FASHIONED GIBLET STUFFING

Steps:

• 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.

BREAD STUFFING 101

Steps:

• In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
• Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

VARIATIONS ON STUFFING 101: SAUSAGE AND APPLE STUFFING

Steps:

• In a large non-stick skillet over medium heat, cook 1 pound bulk pork sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to the Bread Stuffing 101 along with the dried apples.

ROAST CHICKEN WITH APRICOT STUFFING

Steps:

• Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
• Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
• Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
• Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

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.
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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.