• 32 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
bake:
35 mins at 325°
Servings:
10
Max Servings:
12
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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

189 calories; total fat 11g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 62mg; sodium 379mg; potassium 114mg; carbohydrates 16g; fiber 1g; sugar 1g; protein 5g; vitamin aRE; vitamin a 875IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 60mcg; vitamin b12 2mcg; calcium 40mg; iron 2mg.

Reviews

32 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1