Old Fashioned Stuffing with Giblets
Cooked properly, Stuffing with Giblets is quite delicious! With spices & fresh ingredients, this dish will be the star of your Holiday dinner
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
- Meanwhile, in a microwavable bowl, add croutons, chicken broth, parsley, sage, basil, oregano, pepper, garlic, celery, and onions; set aside.
- 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.