Ingredients
Makes 8 to 10 servings
Step 1
Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a large saucepan. Add 6 cups water; bring to a boil. Lower heat; simmer for 30 minutes. Add liver; simmer until broth measures 4 cups, about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.
Step 2
Preheat oven to 350°F. Butter a 2-quart baking dish. Cook sausage in a large skillet over medium heat until browned and cooked through, about 10 minutes. Chop parsley leaves and remaining celery in a processor. Add neck meat, giblets, and sausage; pulse just to combine. Transfer to a large bowl; add stuffing mix. Add turkey broth by 1/2 cupfuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared dish.
Step 3
Cover dish with foil. Bake until heated through, about 40 minutes. Uncover; dot with butter and bake until browned, about 20 minutes longer.
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Reviews (2)
Back to TopThis stuffing is very good. But, as the previous reviewer noted, it is rather time consuming. I actually did not follow the turkey broth recipe, opting instead to make a gravy base with the neck and giblets. Once that base was complete, I chopped the giblets and neck meat and added it to the stuffing and moistened with store bought turkey broth. I did add a little extra fresh sage to the mix. Between the giblets and the sausage, I found this to have plenty of flavor for a traditional stuffing. I would make again using time-saving mods as I did this time.
Anonymous
11/18/2016
This stuffing was good but not great. Ended up dry. I did make the stock as printed -but think it was too bland. Not work the effot
Anonymous
Fairfield, CT
11/13/2011
