1/2 Photos of Homemade Giblet Stuffing for Turkey or Chicken
3 hrs 20 mins
In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking.
My Private Note
Units: US | Metric
- turkey giblets (or chicken)
- 1 loaf bread, day old (preferably homemade)
- 2 tablespoons butter
- 1 onion, minced
- 1 cup celery, minced
- 3 garlic cloves, crushed (or 1 tsp. garlic powder added with other dried herbs and spices below)
- 1 tablespoon dried sage
- 1 tablespoon dried parsley
- 1 tablespoon dried herbs (mixed)
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 eggs, beaten
- 1/2 cup chicken broth (more or less depending on how moist you like your stuffing)
- 1Separate the neck from the rest of the giblets. Put remaining giblets into a covered container and put in the fridge for now.
- 2Put the neck ONLY from the giblets into a full pan of salted boiling water. Bring to a boil agian, cover, turn down to a simmer cook for 1 1/2 hours until the meat is fall off the bone tender, making sure to keep check on the water level throughout.
- 3Add the remaining giblets to the neck in the water and cook for a further 1/2 hour.
- 4Drain giblets; reserving liquid.
- 5Chop up the giblets into small pieces.
- 6Cover tightly and set aside (if using immediately) or refrigerate until ready to use in the recipe (can be done the day before).
- 7While the giblets are cooking the rest of instructions follow:.
- 8Preheat the oven to 350F degrees.
- 9Slice the bread into 1/2 inch cubes.
- 10Place the cubed bread onto a ungreased dry cookie sheet and toss with the dried herbs and spices.
- 11Bake seasoned bread cubes in the oven turning frequently (approximately every 5 minutes) until golden brown and crisp, about 20 minutes or so depending on how moist your bread cubes are.
- 12While the bread cubes are in the oven, saute the celery, onion and garlic in the butter until tender.
- 13Remove bread cubes from oven, leave to cool until crisp.
- 14Mix he celery, onion, garlic mixture into the cooled dried bread cubes. Mixing thoroughly.
- 15Add chopped giblets to the mix.
- 16Add the beaten eggs to the mixture, again mixing thoroughly.
- 17Mix reserved liquid from the giblets and combine with chicken broth to make 1 cup.
- 18Carefully add the chicken broth to your desired consistency. (Remember, if you are stuffing the bird it will take on more moisture so be careful how moist you want your stuffing at this stage).
- 19Stuff your bird, making sure not to pack it in to tightly and don't forget to pack a little in the neck cavity.
- 20Put the remainer of the stuffing into a generously buttered casserole dish and bake for 1/2 hour at 350°F (covered with foil for moist stuffing and uncovered if you want a crispy top).
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Nutritional Facts for Homemade Giblet Stuffing for Turkey or Chicken
Serving Size: 1 (111 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 254.6
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 3.5 g
- Cholesterol 72.1 mg
- Sodium 863.9 mg
- Total Carbohydrate 37.4 g
- Dietary Fiber 2.6 g
- Sugars 4.1 g
- Protein 8.2 g
The following items or measurements are not included: