Old Fashioned Giblet Stuffing

Old Fashioned Giblet Stuffing

16 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
BURPS
Recipe by  BURPS

“If you like an old fashioned stuffing, then this one's for you.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

Directions

  1. 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.
  2. 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.

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Reviews (16)

Rate This Recipe
LEANNWOO
56

LEANNWOO

This is the same recipe my mom made when I was young. I have made it for many years from memory. Thank you for submitting a wonderful recipe that brings back days long forgotten! I have never cooked the giblets with the butter, but have boiled them in the chicken broth. I will try it the other way and see which is better.

stuffing
36

stuffing

I just wanted to say that this is the recipe that I grew up with and loved, but my mom used to add boiled and cut up chicken gizzards and 2 beaten eggs to make the stuffing more fluffy. Yummy! PS I fry my celery and onion in a bit of butter with some fresh garlic before adding to the stuffing along with the juice that I got from boiling the neck and gizzards. Happy holidays everyone from debbie in Kendallville, IN

Sarah Jo
35

Sarah Jo

This is exactly how my father in law made his stuffing, only he added minced garlic. And for those who don't use the giblets in the stuffing, you are MISSING OUT.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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