"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dad's Giblet Stuffing Recipe

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This recipe for Dad's Giblet Stuffing, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ to 2 loaves of white bread
“Some celery” (about 1 to 1½ c)
Salt and pepper “to taste”
Sage and poultry seasoning“to taste”
(Start with 1 T sage to 1 tsp poultry seasoning.)
1 “big” onion diced
A cube of butter
A “bit” of canned milk

Directions:
Directions:
Break the bread into small pieces the night before and set aside to dry. (I usually lay out on a few cookie sheets to promote more rapid drying. These can also be dried in a hurry on low heat in the oven if you watch carefully.) Cook the giblets in a pan of water with salt and pepper, sage and poultry seasoning and ½ c celery. When cooked, remove and dice giblets, discarding bone. (Dad was so meticulous about getting even the neck meat, breaking it down to get as much as he could—probably Depression era frugality.) Put diced giblets back in pan, adding the diced onion and rest of the celery, then cooking enough to tenderize the onion & celery. Add the cube of butter, “about a fourth a can” of canned milk, and enough water to make “a quart to a quart and a half” of giblet mixture. Pour over the dried bread pieces tossing to evenly distribute and moisten “until it’s about as moist as you want it, maybe a little less” since it will get a little moister as it cooks. Add more salt & pepper, sage and poultry seasoning to taste—“a little less sage than you want” since the sage taste gets a little stronger as the bird cooks. Pack the stuffing in the body and neck cavities, “sewing” them shut with string and/or skewers. Cook with the bird, removing the bird when the white meat’s done, “but for God’s sake not too dry!”

Personal Notes:
Personal Notes:
Dad liked and cooked a variety of foods, and he was always experimenting--even with his own “standards.” This, however, is the way he first told me to make stuffing—almost 40 years ago! He abhorred dressing that was “too dry,” thought it needed to have “enough sage,” and that “a little canned milk” was one of those things he did, that most didn’t, that improved it.

 

 

 

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