READY IN 50 mins

Old Fashioned Giblet Stuffing

Read Reviews (13)

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

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Reviews More Reviews

Feb 22, 2003

This is the same recipe my mom made when I was young. I have made it for many years from memory. Thank you for submitting a wonderful recipe that brings back days long forgotten! I have never cooked the giblets with the butter, but have boiled them in the chicken broth. I will try it the other way and see which is better.

—LEANNWOO

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Nov 30, 2010

I just wanted to say that this is the recipe that I grew up with and loved, but my mom used to add boiled and cut up chicken gizzards and 2 beaten eggs to make the stuffing more fluffy. Yummy! PS I fry my celery and onion in a bit of butter with some fresh garlic before adding to the stuffing along with the juice that I got from boiling the neck and gizzards. Happy holidays everyone from debbie in Kendallville, IN

—stuffing

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15 Ratings

Jun 30, 2008

This is exactly how my father in law made his stuffing, only he added minced garlic. And for those who don't use the giblets in the stuffing, you are MISSING OUT.

—Sarah Jo

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Nov 20, 2007

I have been making this for years.Started by my great grandmother, we have always boil the giblets first then dice. also only used cornbread and added 1 or 2 tablespoons of sugar and black olives (dice) Yum =)

—Chef Lea

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Feb 12, 2004

I used this stuffing to stuff my first turkey, and it turned out quite well. My signifigant other quite liked it, I liked the taste, but found the texture of the chopped giblets to be a little unappealing. If I used this recipie again, I think I would opt to grind the giblets, and I might not fry them in butter first.

—CASSIADAWN

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Nov 29, 2008

Finally I made some giblet stuffing for my husband. He was thrilled and he also enjoyed it, as did I, very much. Next time I think I might add a bit more celery and onions, though. I also used a bit more than 1 cup of broth. I baked it separately in a 350 degree oven for about 45 minutes, covered. Great dish!

—wannabe chefette

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Nov 06, 2008

This is a great recipe and have been looking for it since my grandfather bless his soul passed away. i cook and grind the giblets myself and also add a lil sage. thank you for recipe!!

—Carla

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Nov 28, 2008

First time stuffing maker here...but no one would have known that by the way this recipe turned out! I did add some sage and thyme and about 1/2 cup more broth. Mom always added the giblets to her stuffing so was surprised when others found this unusual! Great recipe!

—NEgirl

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Nutrition

Calories
243 kcal
12%

Carbohydrates
20 g
6%

Cholesterol
117 mg
39%

Fat
14.1 g
22%

Fiber
1.2 g
5%

Protein
9.1 g
18%

Sodium
479 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Old Fashioned Giblet Stuffing

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 243
Calories from Fat: 127

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 7.9g 40 %
Cholesterol 117mg 39 %
Sodium 479mg 19 %
** Potassium 191mg 5 %
Total Carbohydrates 20g 6 %
Dietary Fiber 1.2g 5 %
Protein 9.1g 18 %
Sugars 2.4g
Vitamin A 55 %
Vitamin C 4 %
Calcium 9 %
Iron 35 %
** Thiamin 11 %
** Niacin 41 %
** Vitamin B6 12 %
** Magnesium 6 %
** Folate 84 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.