Variations On Stuffing 101: Giblet Stuffing
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
40
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tsp
Dried Thyme1 tsp
SaltDirections:
1
Use the giblets from your turkey
2
With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces
3
Trim the liver and refrigerate (if it is added to the broth too soon, the liver will overcook and make the broth bitter)
4
In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat
5
Add the neck, heart, and gizzard and brown on all sides, about 10 minutes
6
Stir in 1 quartered small onion and 1 coarsely chopped small carrot
7
Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch
8
Bring to a simmer, skimming off the foam that rises to the surface
9
Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns
10
Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours
11
Add the turkey liver and simmer until cooked through, 15 to 20 minutes
12
Strain, reserving the stock, if desired
13
Cool the giblets
14
Pull the meat off the neck
15
Chop the neck meat, heart, gizzard, and liver
16
Stir into he Bread Stuffing 101 along with the bread cubes