Directions: |
Directions:Preheat Oven to 350 degrees
Cook time about 1-1.5 hours
1. Place neck and giblets & heart in pan. Cover with water.
2. Add bay leaf for flavor. Bring meats to a boil, then simmer for 1 to 1.5 hours. This makes a broth for the stuffing.
3. Cut up vegetables into very small cubes-set aside.
4. Cut up bread into cubes-place in very large bowl.
5. After organ meats are cooked. Strain and save the broth in a pan. Add the vegetables.Cook on medium until vegetables are tender. Cool to lukewarm.
6. Clean the meat from the neck and chop the giblets and heart into small pieces. Throw away the neck bones and liver (if you've cooked it)
7. Butter a large casserole pan. Melt butter in microwave or stovetop and pour into casserole and fully coat the bottom and sides.
8. In a very large bowl or pot add the cubed bread, scrambled eggs, poultry seasoning, salt, pepper (to taste), worchestershire sauce and slowly add the liquid broth (with chopped meat and vegetables) .
9. Work the bread mixture until it forms a ball. It should be soft enough to be able to spread in the casserole but not so loose that it is overly wet.
9. Spread the bread mixture evenly in the casserole pan. Pat down.
10. Pour remaining melted butter over the top.
11. Cover with foil. Bake in 350 degree oven for about 1 hour minutes. Baste it periodically to avoid drying out. I
12. Remove foil and cook an additional 20 minutes to brown the top. Again...avoid allowing it to dry out.
13. Cool completely before cutting into serving pieces
14. Remaining broth can be used for gravy! |
Personal
Notes: |
Personal
Notes: This is a recipe which my father, Joseph Penna, created when he served in the army as "mess Sargent". Being very resourceful, he used every morsel of food provided to his kitchen. We have enjoyed his stuffing every Thanksgiving. Take great care to nurse this recipe and make changes which will work for you.....as every great cook...there are no definite rules or directions...it's all in knowing how to cook and produce that end product. Be patient...it may take a few tries to get it the way you remember it!! Good Luck!!
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This recipe for Bampi's Giblet stuffing is from