Basic Stuffing and Giblet Gravy Recipe
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Category: |
Category: |
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Stuffing |
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Ingredients: |
Ingredients: 1 c. packed, crumbled corn bread 8 slices stale bread - OR- 1 box stuffing mix (2 cups) 1 stick butter or margarine ½ c. chopped celery ½ c. chopped onion 2 eggs, beaten and 4 hard-boiled eggs 1 small apple, chopped ¾ t. salt ¼ 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
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Directions: |
Directions: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 350º for 25-30 minutes. After Turkey has cooked awhile, you can stuff some into the cavity of the bird. |
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Giblet Gravy |
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Ingredients: |
Ingredients: Turkey broth Giblets 3 hard-boiled eggs 1 stick butter 2-3 Tbsp. flour salt and pepper to taste
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Directions: |
Directions: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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