Directions: |
Directions:In a medium saucepan over medium/high heat, bring a quart of water to a boil. Add the turkey giblets to the water and cook on medium heat until the giblets are tender, about 30 minutes. Cool the broth in the refrigerator. Melt the butter in a medium skillet and add in the celery and onion. Cook until vegetables are tender. Add the vegetables to the cooled broth and stir in the beaten eggs. You should have about two cups of broth. If not, add some canned chicken broth. In a large bowl, break up the Pepperidge Farm bread and mix in the cornbread. Add in all of the spices and mix well. Add the cooled broth to the bread mixture and combine using your hands. Mixture should be moist but not wet. If too wet, add a little more bread. If too dry, add a little more broth. Stuff the turkey cavities (neck and rear) lightly. Do not pack it in. Cook turkey as normal; 20 minutes per pound. You will probably have some stuffing left over. Just put it in a buttered casserole and bake at 350°F for 45 minutes or until brown on top. |
Personal
Notes: |
Personal
Notes: Everyone loved mom's stuffing. It wouldn't have been a holiday without it. It was wonderful with a little turkey gravy poured over it. Some people don't like to put stuffing in their turkeys. They claim it takes more cooking time to fully cook the stuffing and this causes the bird to be dry. Undercooked stuffing can lead to contamination. If you are of this school, just put it in a large casserole and bake in the oven. You can make oyster stuffing with this recipe by adding a pint of oysters and adding the liquor to the giblet broth. Save the cooked giblets, chop them up and add them to your gravy. Mom usually made her stuffing a day ahead and stored it, uncooked, in the refrigerator.
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