Old Fashioned Stuffing with Giblets
As a kid, we never had stuffing with giblets for our Thanksgiving Turkey dinner. Is it because my mother didn’t know how to cook with it or because no one enjoyed the taste of giblets? So basically my first taste of this traditional dish was when I was a “young lady” – by the way I still am… lol! I had good ones but I also had horrible ones.
Stuffing with Giblets in it is not for everyone, I realize that, but when cooked properly, you’ll be surprised how many will enjoy it. My first attempt at making stuffing was awhile ago when I was in my 20’s… okay, okay I’m just kidding – can’t have fun anymore! When I started cooking the giblets, I made sure all my guests were out of the kitchen (just like the IKEA commercial with Nona saying “tutti fuori” – everyone out). The logic behind my madness was to prove a point; if they don’t see they won’t know and perhaps… just perhaps they might like the stuffing.
Sure enough during dinner everyone, that includes my mother and my brother, had my stuffing. My mother couldn’t stop asking what was in it and how delicious it was. For my brother, he didn’t say much but went for a second and third helping (his way to say “yummy”). I waited until after dinner when we were having our “digestif” to announce what was in my stuffing.
I proved my point and you can do the same with your “picky” eaters. Give this Old Fashioned Stuffing with Giblets a try, you’ll be surprised with the results and by how fast this side dish disappears! If this one doesn’t work, I also have two more tasty stuffing recipes; Saffron Rice Stuffing and Italian Sausage Stuffing
Bon Appétit!
Check out these other delicious side dish recipes…
– Squash à la Canadienne
– Mixed Mashed Potatoes
– Vegetable Medley
– Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds
– Green Beans with Chili-Orange Oil
– Winter Citrus Salad
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables
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Old Fashioned Stuffing with Giblets
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Ingredients
GIBLETS
- neck & giblets, rinsed
- coarse sea salt, such as Himalayan
- 1/4 large red onion, roughly chopped
- 2 large cloves garlic, pressed
- lots of sage (about 3 tbsp.)
- freshly ground black pepper, to taste (I always use mixed peppercorns)
STUFFING
- 1 box (5 oz.) croutons
- 2 cups hot low-sodium chicken broth
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1 tbsp. ground sage
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 large clove garlic, pressed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup celery stick, finely chopped tips & tricks
- 1/2 cup red onions, finely chopped
Directions
GIBLETS
- In a small saucepan, add neck and giblets (except liver which is brown and soft).
- Cover with 2/3 water, add some sea salt, onions, garlic, lots of sage and season with freshly ground black pepper.
- Set the heat to medium and simmer for about 2 1/2 hours, adding more water when needed.
- About half an hour before the cooking time is up, add the liver to the saucepan.
STUFFING
- When cooking time is done, strain turkey giblets. Cut them into very small pieces and add them to the crouton mixture.
- Cover with plastic wrap and transfer to the microwave. Cook for 2 minutes at high. After 40 seconds in the microwave, mix well and put it back for the remaining time.
- Remove from the microwave, give it a good stir, cover with plastic wrap and let it rest for 20 minutes. Before serving, reheat it.
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