Very Old Fashioned Giblet Dressing For Turkey Recipes

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).

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.

GRANDMA STOLL'S MOIST DRESSING

Steps:

• Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
• Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
• In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
• The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.

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