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Chicken or turkey giblets
2 slices salt pork
1 large onion
1 boiled potato
2 stalks of celery
10 crushed and rolled crackers
1/8 tsp pepper
1 tsp salt
1 tsp sage
The giblet broth
1 egg, well beaten
Cook giblets in salt water until very tender. Put them through food chopper.
Put onion, salt pork, potato, and celery through chopper. Add ½ minced giblets, cracker crumbs, seasonings and enough giblet broth to mixture. Add egg and more seasonings if necessary.
Stuff fowl with mixture. Use remainder of minced giblet for gravy.
1/2 cup butter
1 sack giblets from one turkey
1 cup diced celery
1/2 cup chopped onion
salt and pepper to taste
1 teaspoon poultry seasoning
8 cups dry bread cubes
1 cup chicken broth
Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning. Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
turkey giblets
water
1/4 teaspoon salt
1/2 cup chopped onion
1/4 cup finely chopped celery
1/2 cup butter
8 cups dry bread crumbs (about 14 slices of bread)
4 hard-cooked eggs, chopped
1 teaspoon seasoned salt or celery salt
1 teaspoon poultry seasoning
1/4 teaspoon pepper
In saucepan, combine giblets (not the liver) and enough water to cover and salt. Cover and simmer for about 2 hours, until tender. Add liver; cover and simmer for 25 minutes longer. Cool giblets and broth slightly. Remove and chop giblets; set aside and reserve 1 cup of the broth.
Melt butter in a skillet over medium low heat; cook onion and celery until tender; combine with bread crumbs, chopped eggs, chopped giblets, seasoned salt, poultry seasoning, and pepper. Add reserved broth, tossing lightly to moisten. Spoon into a buttered 2-quart baking dish. Cover tightly and bake at 350° for 40 to 45 minutes. May also be cooked the bird - stuffs a 10 to 12 pound turkey.
2 slices salt pork
1 large onion
1 boiled potato
2 stalks of celery
10 crushed and rolled crackers
1/8 tsp pepper
1 tsp salt
1 tsp sage
The giblet broth
1 egg, well beaten
Cook giblets in salt water until very tender. Put them through food chopper.
Put onion, salt pork, potato, and celery through chopper. Add ½ minced giblets, cracker crumbs, seasonings and enough giblet broth to mixture. Add egg and more seasonings if necessary.
Stuff fowl with mixture. Use remainder of minced giblet for gravy.
1/2 cup butter
1 sack giblets from one turkey
1 cup diced celery
1/2 cup chopped onion
salt and pepper to taste
1 teaspoon poultry seasoning
8 cups dry bread cubes
1 cup chicken broth
Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning. Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
turkey giblets
water
1/4 teaspoon salt
1/2 cup chopped onion
1/4 cup finely chopped celery
1/2 cup butter
8 cups dry bread crumbs (about 14 slices of bread)
4 hard-cooked eggs, chopped
1 teaspoon seasoned salt or celery salt
1 teaspoon poultry seasoning
1/4 teaspoon pepper
In saucepan, combine giblets (not the liver) and enough water to cover and salt. Cover and simmer for about 2 hours, until tender. Add liver; cover and simmer for 25 minutes longer. Cool giblets and broth slightly. Remove and chop giblets; set aside and reserve 1 cup of the broth.
Melt butter in a skillet over medium low heat; cook onion and celery until tender; combine with bread crumbs, chopped eggs, chopped giblets, seasoned salt, poultry seasoning, and pepper. Add reserved broth, tossing lightly to moisten. Spoon into a buttered 2-quart baking dish. Cover tightly and bake at 350° for 40 to 45 minutes. May also be cooked the bird - stuffs a 10 to 12 pound turkey.
