Turkey Dressing Giblet Recipes

TURKEY GIBLET GRAVY

Steps:

• Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
• Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

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.

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).

VARIATIONS ON STUFFING 101: GIBLET STUFFING

Steps:

• Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate (if it is added to the broth too soon, the liver will overcook and make the broth bitter). In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into he Bread Stuffing 101 along with the bread cubes.

ROAST TURKEY AND GIBLET GRAVY

Steps:

• Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
• Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
• Mince the gizzard, heart and meat from the neck and reserve.
• Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
• Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
• Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
• Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
• Remove turkey from the oven and allow to stand 30 minutes.
• Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
• Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

TURKEY GIBLET GRAVY

Steps:

• In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.

GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING

Steps:

• Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
• Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

GIBLET TURKEY GRAVY

Steps:

• In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned., Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

Steps:

• Make turkey giblet stock and herbed bread stuffing.
• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance.
• Put turkey on a rack set in a flameproof roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven temperature to 325°F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45.
• Increase temperature to 375°F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• Make gravy:
• Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

TURKEY DRESSING -"GIBLET"

Steps:

• Broth: Can be made the day before. Remove neck and giblets (gizzard, heart & liver). Remove out of paper bag from thawed turkey. Rinse off and put into a medium pot and fill with water. Add salt and pepper and a teaspoon of poultry seasoning. Cover with water at least above giblets by 2 or 3-inches. Bring to a boil, then turn down to a simmer,cover and simmer for 3 or more hours until meat starts to fall off neck bone. This will end up being your broth for the dressing. Add more water if needed Remove giblets & cool. Pour broth through a strainer to remove any neck bones. Remove neck meat and throw away bones. Chop the meat, cooked gizzard, heart and liver very fine and add to broth. Put broth into refrigerator until ready to use. You should end up with about 4 to 6 cups of broth. If you do not have enough, don't worry, just add more chicken broth if needed. No chicken broth? add water.
• Saute onions and celery in 1 cube of butter. Add more butter if needed. Cook the onions & celery until transparent. Do not brown. Set this aside to cool. Add the 6 eggs to the broth. Mix well. Add poultry seasoning, sage, celery salt and pepper to broth. Season to your taste. I like a lot of seasoning but never measured it out. (1/4 cup poultry seasoning, 1 tbs sage, 2 tesp celery salt)?
• Add enough bread cubes (*dressing mix as per package)to a large bowl. *Seasoned bread crumbs can be used, but cut back on the seasonings to at least half or none at all, that is added to broth. Pour the butter, onions and celery over bread cubes and mix. Pour broth mix over bread mixture and mix by hand until just enough to moisten. Add extra chicken broth or water if the dressing is to dry. Do not over mix.
• Prepare you turkey (wash and dry, inside and out). Salt cavity and breast area. Put dressing into cavity. Do not pack. Put dressing into breast area. Truss as needed. Cook turkey asap. Do not let sit.
• Extra dressing can be cooked along side turkey in a separate backing dish. (will not take as long) This recipe is just for the dressing. Follow your favorite recipe for the turkey.

TURKEY GIBLET GRAVY

Steps:

• Remove giblets from bird.
• Place in saucepan.
• Add salt and pepper, sage, celery and onion.
• Cover with water.
• Bring to boil.
• Simmer covered for 2 or 3 hours while turkey cooks.
• When the meat starts to fall away from the neck bones, strain liquid into a blender.
• Chop liver and gizzard and add to blender.
• Pick meat from neck bones and add to blender.
• Puree off and on until liquefied.
• Add flour seasoned with salt and pepper.
• Blend off and on a few times until flour is incorporated.
• After turkey has been removed from roaster.
• Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
• Whisk as much "stuck stuff" up that you can.
• Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
• Don't add too much water at once.
• Place roaster in 450-500 degree oven for 15 minutes.
• Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
• Should be fairly thick.
• Pour into gravy boat and serve hot.
• Should be the last thing put on the table so that it is very hot.

TURKEY GIBLET GRAVY

Steps:

• Heat gizzard, heart and neck in water (salted if desired) to boiling; reduce heat. Cover and simmer 1 to 2 hours or until tender, adding liver the last 10 minutes. Drain; reserve liquid for gravy. Remove meat from neck; finely chop giblets. Refrigerate liquid and giblets until ready to use.
• Place roasted turkey on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1/2 cup drippings to pan. (Measure accurately so gravy is not greasy.) Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
• Add enough water to reserved giblet liquid to measure 4 cups; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chopped giblets and a few drops browning sauce. Sprinkle with salt and pepper.