Classic Giblet Stuffing


Bake this Classic Giblet Stuffing in a casserole dish for a delicious Thanksgiving dinner side dish. Turkey giblet gravy adds rich flavor to each bite. If you prefer a turkey-free stuffing recipe, try our variations that call for oysters or chestnuts.

Classic Giblet Stuffing

Angie Mosier

Prep Time:
35 mins
Bake Time:
35 mins
Total Time:
1 hrs 10 mins


  • Turkey giblets

  • 1 cup finely chopped celery (2 stalks)

  • ½ cup chopped onion (1 medium)

  • ½ cup butter or margarine

  • 1 tablespoon snipped fresh sage or 1 teaspoon poultry seasoning or ground sage

  • ¼ teaspoon black pepper

  • teaspoon salt

  • 8 cup dry bread cubes (see tip)

  • 1 - 1 ⅓ cup chicken broth or water


  1. Rinse giblets. Refrigerate liver until needed. In a small saucepan cook the remaining giblets, covered, in enough boiling water to cover for 1 hour. Add liver. Simmer, covered, for 20 to 30 minutes more or until tender. Drain* and chop giblets; set aside.

  2. In the same saucepan cook celery and onion in hot butter over medium heat until tender but not brown; remove from heat. Stir in giblets, sage, pepper, and salt. Place dry bread cubes in a very large bowl; add the onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.

  3. Use bread mixture to stuff one 8- to 10-pound turkey. (See stuffing tips and roasting chart for doneness temperatures and roasting times.) Place any remaining stuffing in a 1-quart casserole. (If necessary, to moisten, add more broth to stuffing in casserole.) Cover and chill until ready to bake.

  4. Bake stuffing in casserole alongside turkey during the last 35 to 40 minutes of roasting time or until heated through. Or place all of stuffing in a 2-quart casserole. Bake, covered, in a 325 degree F oven for 35 to 40 minutes or until heated through. Makes 10 to 12 servings.


If desired, substitute 1 to 1-1/3 cups giblet-cooking broth for the chicken broth.

Oyster Stuffing:

Prepare as above, except omit the giblets and use a medium saucepan. Add 1 pint shucked oysters, drained and chopped, to the cooked vegetables. Cook and stir for 2 minutes more. Stir in seasonings. Continue as above, except reduce broth to 1/4 cup.

Chestnut Stuffing:

Prepare as above, except omit the giblets. With a knife, cut an X in the shells of 1 pound fresh chestnuts (3 cups). Spread chestnuts on a large baking sheet. Roast chestnuts in a 400 degree F oven for 15 minutes; cool. Peel and coarsely chop chestnuts. (Or, use one 8-ounce jar or one 10-ounce can whole, peeled chestnuts, drained and chopped.) Add chestnuts with seasonings. Use 3/4 cup to 1 cup broth.

Nutrition Facts (per serving)

189 Calories
11g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 189
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 62mg 21%
Sodium 379mg 16%
Total Carbohydrate 16g 6%
Total Sugars 1g
Protein 5g
Vitamin C 1.2mg 6%
Calcium 40.4mg 3%
Iron 1.6mg 9%
Potassium 114mg 2%
Folate, total 60.5mcg
Vitamin B-12 2.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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