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!” |
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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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This recipe for Dad's Giblet Stuffing is from