- Servings: 16
|Turkey Giblets & Neck|
|Chicken Bouillon Cubes or Chicken Base, optional|
|2||Loaves White Bread, torn into pieces|
|1 cup||Chopped Onion|
|½ cup||Chopped Celery & Leaves|
|1 Tbsp||Poultry Seasoning, or to taste|
|¾ stick||(6 Tbsp.) Butter, melted|
Cook giblets and neck in 2 quarts of water until tender. (If flavor is not strong enough, add chicken bouillon cubes or chicken base for more flavor). Drain, reserving broth. Chop giblets and place in a large mixing bowl. Combine giblets with bread, onion, celery, eggs, pepper, butter, poultry seasoning and sage. (If you did not add chicken bouillon or base, add 1/2 teaspoon salt). Add just enough of reserved broth to make mixture the consistency of mashed potatoes, or until it sticks to your fingers. If too wet, mix in a little more bread. (Any extra broth can be used to make gravy). Pour dressing into a greased 9x13-inch baking pan. Bake at 350 degrees about 45 minutes, then cover with foil. Uncover last 30 minutes of baking time. Mixture is done when a knife inserted in the center comes out clean.
My mother made this for us at Thanksgiving and Christmas, back in the 1940s. Now I make it for my children, grandchildren and great-grandchildren.