by coffeefoodwritergirl
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my 63 recipes »
coffeefoodwritergirl's Notes:
Expandgiblets and neck meat from turkey Ask a question about this ingredient
16 ounces cubed dried herbed cornbread (I like rosemary sage) Ask a question about this ingredient
1 1/4 cup butter Ask a question about this ingredient
2 medium onions Ask a question about this ingredient
5 large stalks celery (chopped) Ask a question about this ingredient
1 1/2 cup chicken broth (preferably organic) Ask a question about this ingredient
1/4 cup white onion (chopped) Ask a question about this ingredient
First: (about 2 hours ahead) boil giblets and neck for two hours in salted water. Let cool. When cool shred neck meat and chop giblets into small pieces. Set aside
Ask a question about this stepMelt butter and saute onions and celery until almost translucent. Add to herbed cornbread cubes in large bowl along with the melted butter and mix well.
Ask a question about this stepAdd chopped giblets and shredded neck meat and mix well. Drizzle chicken broth and a splash of white wine over all and mix well until just moistened (if stuffing in bird -- stuffing will continue to get moister as it cooks in bird).
Ask a question about this stepSalt and pepper stuffing to taste -- but do not over-salt-- juices from bird will flavor as well.
Ask a question about this stepStuff in bird and bake. Or if baking separately -- place in casserole dish and bake at 375 degrees for 20-30 minutes.
Ask a question about this stepNote: You can also use the water from the turkey/giblets boiling/and or in place of stock.
Ask a question about this step
