Reviewed: Nov. 25, 2011

Very good! I had always tossed the giblets in the trash but am really glad I tried this. I stuffed mine in the turkey then transferred it to a casserole and heated it in the oven so the top would be crispy...delicious!

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2 users found this review helpful

Reviewer:

VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Nov. 24, 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

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17 users found this review helpful

Reviewer:

stuffing

Reviewed: Nov. 12, 2010

This is the same recipe my grandmother used to make!!!! wow ! now i can finally master it!! ty

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3 users found this review helpful

Reviewer:

tracee

Cooking Level: Expert

Living In: Rome, New York, USA

Reviewed: 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!

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7 users found this review helpful

Reviewer:

wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: 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!

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4 users found this review helpful

Reviewer:

NEgirl

Reviewed: Nov. 27, 2008

Very delicious and easy to make. I was looking for a basic dressing for Thanksgiving and this really hit the spot. I had dinner for 16 and everyone loved this. I now have my traditional dressing recipe for years to come.

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5 users found this review helpful

Reviewer:

laurie

Cooking Level: Intermediate

Living In: Weaubleau, Missouri, USA

Reviewed: Nov. 6, 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!!

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7 users found this review helpful

Reviewer:

Carla

Cooking Level: Intermediate

Living In: Shiocton, Wisconsin, USA

Reviewed: 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.

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21 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 22, 2007

This recipe was pretty close to how my grandmother makes stuffing, so I was quite pleased. I minced the giblets, as the texture can be somewhat bizarre, and added a small package of cooked wild rice, plus a can of finely sliced water chestnuts. I did find that much more than 1 cup of broth was needed, but the prep was an absolute cinch -- will make again!

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4 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

Reviewed: 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 =)

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16 users found this review helpful