Ingredients
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Turkey giblets
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1 cup finely chopped celery (2 stalks)
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½ cup chopped onion (1 medium)
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½ cup butter or margarine
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1 tablespoon snipped fresh sage or 1 teaspoon poultry seasoning or ground sage
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¼ teaspoon black pepper
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⅛ teaspoon salt
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8 cup dry bread cubes (see tip)
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1 - 1 ⅓ cup chicken broth or water
Directions
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Rinse giblets. Refrigerate liver until needed. In a small saucepan cook the remaining giblets, covered, in enough boiling water to cover for 1 hour. Add liver. Simmer, covered, for 20 to 30 minutes more or until tender. Drain* and chop giblets; set aside.
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In the same saucepan cook celery and onion in hot butter over medium heat until tender but not brown; remove from heat. Stir in giblets, sage, pepper, and salt. Place dry bread cubes in a very large bowl; add the onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
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Use bread mixture to stuff one 8- to 10-pound turkey. (See stuffing tips and roasting chart for doneness temperatures and roasting times.) Place any remaining stuffing in a 1-quart casserole. (If necessary, to moisten, add more broth to stuffing in casserole.) Cover and chill until ready to bake.
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Bake stuffing in casserole alongside turkey during the last 35 to 40 minutes of roasting time or until heated through. Or place all of stuffing in a 2-quart casserole. Bake, covered, in a 325 degree F oven for 35 to 40 minutes or until heated through. Makes 10 to 12 servings.
*
If desired, substitute 1 to 1-1/3 cups giblet-cooking broth for the chicken broth.
Oyster Stuffing:
Prepare as above, except omit the giblets and use a medium saucepan. Add 1 pint shucked oysters, drained and chopped, to the cooked vegetables. Cook and stir for 2 minutes more. Stir in seasonings. Continue as above, except reduce broth to 1/4 cup.
Chestnut Stuffing:
Prepare as above, except omit the giblets. With a knife, cut an X in the shells of 1 pound fresh chestnuts (3 cups). Spread chestnuts on a large baking sheet. Roast chestnuts in a 400 degree F oven for 15 minutes; cool. Peel and coarsely chop chestnuts. (Or, use one 8-ounce jar or one 10-ounce can whole, peeled chestnuts, drained and chopped.) Add chestnuts with seasonings. Use 3/4 cup to 1 cup broth.
Nutrition Facts (per serving)
| 189 | Calories |
| 11g | Fat |
| 16g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 189 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 6g | 30% |
| Cholesterol 62mg | 21% |
| Sodium 379mg | 16% |
| Total Carbohydrate 16g | 6% |
| Total Sugars 1g | |
| Protein 5g | 10% |
| Vitamin C 1.2mg | 1% |
| Calcium 40.4mg | 3% |
| Iron 1.6mg | 9% |
| Potassium 114mg | 2% |
| Folate, total 60.5mcg | |
| Vitamin B-12 2.1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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