Ingredients: |
Ingredients: Bread Stuffing for about an 18 lb. Turkey
Preparing Giblets and Broth
giblets/gizzard and neck
½ tsp. salt
2 peppercorns
2 cloves
1 small bay leaf
few pieces sliced onion
Preparing Stuffing
¾ c. chopped onion
1½ c. chopped celery
1 c. butter or margarine (I use margarine)
9 c. unseasoned, bread stuffing - I use bagged dry, cubed stuffing
2 tsp. salt
1¾ tsp. ground sage
1 tbsp. plus 1½ tsp. poultry seasoning
½ tsp. ground black pepper
2 c. or more broth
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Directions: |
Directions:Preparing Giblets and Broth
Wash giblets/gizzard and place in medium saucepan, along with the neck. I use the neck for flavor only. Cover with water, season with salt, peppercorns, cloves, a small bay leaf and a few small pieces of onion, again for flavor. Heat to boiling; then reduce heat and simmer 1-2 hours or until gizzard is fork tender. Remove from stove, cool the broth and gizzards; remove and discard the neck, peppercorns, and bay leaf. Refrigerate until using in stuffing.
Preparing the Stuffing
Chop onion and celery and place in a large frying pan with margarine Stir and cook over medium heat until tender.
Remove giblets from broth and grind them up.
Place dried bread stuffing in a large mixing bowl, and add the salt, ground sage, poultry seasoning, and ground black pepper together with the chopped onions, celery and giblets. Mix well. Add enough broth to moisten stuffing mix. I mix it with my hands until it is a softened but not wet mixture. Stuff the turkey just before roasting. |
Personal
Notes: |
Personal
Notes: I prefer unseasoned bags of bread stuffing over the seasoned variety you might purchase, because I prefer to season it myself. You could dry your own white bread slices, using a large loaf and a half like our mother's did, but find the unseasoned packages more convenient.
Love Thanksgiving with family.
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