Variations On Stuffing 101 Giblet Stuffing Recipes

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VARIATIONS ON STUFFING 101: SAUSAGE AND APPLE STUFFING

Provided by Food Network

Categories     side-dish

Yield 10 cups

Number Of Ingredients 3



Variations on Stuffing 101: Sausage and Apple Stuffing image

Steps:

  • In a large non-stick skillet over medium heat, cook 1 pound bulk pork sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to the Bread Stuffing 101 along with the dried apples.

1 pound bulk pork sausage
1 cup chopped dried apples (about 3 ounces)
1 recipe Bread Stuffing 101

GIBLET STUFFING

The bag o' giblets grosses out many the novice cook, but these innards really do make a tasty stuffing for poultry.

Provided by Timothy H.

Categories     Poultry

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16



Giblet Stuffing image

Steps:

  • Take the giblets out of the cavity of the turkey.Take the neck of the turkey and chop into 2-inch pieces.Trim the liver and put it in the refrigerator.
  • Heat 1 tablespoons vegetable oil in a large saucepan over medium-high heat.
  • Add the turkey neck pieces, the heart and the gizzard. Sauté for about 10 minutes, or until everything is brown on all sides.Quarter an onion and add along with carrot, chicken broth and enough cold water to cover the giblet mixture by 1 inch.
  • Bring to a simmer.Skim foam that rises to the surface off the top of the mixture.Add thyme, salt and peppercorns.Reduce heat to low and simmer with saucepan partially covered, about 2 hours.Add the turkey liver and simmer an additional 15 to 20 minutes.Strain mixture and reserve stock if you want to use it for something else (like the gravy).
  • Otherwise, toss it.Cool the giblets.Pull the meat off the turkey neck with your hands.Chop the neck meat, heart, gizzard and liver and set aside.Chop remaining onion.In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.Place vegetables and butter in a mixing bowl and add bread and parsley.
  • Drizzle enough stock over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.Gently toss in reserved neck meat, heart, gizzard and liver.Use to stuff a turkey, or place in a casserole dish, pour an extra 1/2 cup stock over the top, and bake, covered, in a 350 degree oven for 45 minutes, or until hot.

1 chopped carrot
3 ribs chopped celery
2 onions, divided
1/4 cup chopped parsley
pepper
8 peppercorns
2 teaspoons poultry seasoning
1 (13 3/4 ounce) can reduced-sodium chicken broth
1/4 teaspoon salt
1 (15 ounce) bag herb-seasoned stuffing cubes
1/4 teaspoon dried thyme
1 turkey, with giblets
3 cups turkey stock
8 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups water

OLD FASHIONED GIBLET STUFFING

If you like an old fashioned stuffing, then this one's for you.

Provided by BURPS

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 50m

Yield 8

Number Of Ingredients 8



Old Fashioned Giblet Stuffing image

Steps:

  • Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
  • Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g

½ cup butter
1 sack giblets from one turkey
1 cup diced celery
½ cup chopped onion
salt and pepper to taste
1 teaspoon poultry seasoning
8 cups dry bread cubes
1 cup chicken broth

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