Wait-Coey Turkey Stuffing

Delicious stuffing inherited from my family. We had this every year for Thanksgiving. Note that you can toast your own pine nuts, if you prefer, for about 5 minutes in a dry frying pan on medium heat.

• Ready In: 2 hrs 15 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  cup  turkey giblets (about 1 cup, from 1 turkey)
• 2  onions, chopped, divided
• 8  tablespoons butter, divided
• 1 1⁄2 loaves  bread, cubed, divided
• 3  celery ribs, diced
• 2  apples, cored
• 1  cup currants (or raisins)
• 1 1⁄2 tablespoons dried sage
• 1⁄2 tablespoon salt
• 1  cup pine nuts, toasted
• 1⁄2 cup dried cranberries
• 1⁄4 cup carrot, shredded
• 1  cup chicken broth (or turkey, if you have some)

Directions

1. Boil giblets in water with a little salt until cooked.
2. Saute half the onion in 2 tablespoons butter until tender.
3. Add 1 more tablespoon butter and 1/4 of the bread cubes.
4. Toss/stir to combine and remove from pan.
5. Repeat this process. Note: if you have a large enough frying pan, you can do this in one step, but that's a lot of bread.
6. Saute the celery in 1 tablespoon butter until tender.
7. Add 1 more tablespoon butter and the rest (reserve 1 handful) of the bread cubes.
8. Toss/stir to combine and remove from pan.
9. Put cooked giblets, apples (cored), and currants through a meat grinder. Put the reserved handful of bread cubes through the grinder to scrape all the goodies out.
10. Combine everything, including the rest of the ingredients, into a large bowl and mix by hand.
11. Stuff your turkey but do not pack the stuffing or it will not cook completely. Cook turkey according to your favorite recipe.
12. You will have extra stuffing. Put excess stuffing in a covered oven-proof casserole dish and bake at 325 or 350 degrees Fahrenheit for 45 to 60 minutes; uncover and cook another 10 to 15 minutes.