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Basic Stuffing and Giblet Gravy Recipe

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This recipe for Basic Stuffing and Giblet Gravy, by , is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Virginia Powell



1 c. packed, crumbled corn bread
8 slices stale bread - OR- 1 box stuffing mix (2 cups)
1 stick butter or margarine
c. chopped celery
c. chopped onion
2 eggs, beaten and 4 hard-boiled eggs
1 small apple, chopped
t. salt
t. pepper
1 Tbsp. sage
1 t. poultry seasoning
1 c. canned chicken broth or juices from Turkey
optional: pecans or mushrooms or small amount of grated carrot with celery

Pour Broth over bread crumbs and cornbread. Saute in butter the celery and onions. Combine bread mixture, celery, onion, apple, beaten eggs, and spices. Mix and add hard-boiled eggs.

Put in buttered casserole dish. Bake at 350 for 25-30 minutes. After Turkey has cooked awhile, you can stuff some into the cavity of the bird.

Giblet Gravy

Turkey broth
3 hard-boiled eggs
1 stick butter
2-3 Tbsp. flour
salt and pepper to taste

After Turkey cools, there is alot of broth. Boil neck, gizzard and liver of turkey in the broth (be sure to check both the neck cavity and the other cavities for giblets and remove paper). Boil, debone, chop and set aside giblets. Melt 1 stick of butter and mix in 2-3 Tbsp. flour, as needed to absorb butter. Add more flour or butter as needed. Brown and add salt and pepper. Add Broth 1-2 cups, boil then simmer and thicken. After it is gravy consistency, then add chopped egg and giblets.




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