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Beverly's Grandma Stoll lived in Deep River, Connecticut, and her whole family converged on her house during the holidays. They all have taken the recipe with them wherever they moved. My Southern friends love this variation to their traditional turkey dinner because of the natural, down-home, unexotic flavors of the dressing. Beverly use the liver, but I don't .
Ingredients
Makes 6 to 8 servings
Turkey giblets
3 to 4 cups turkey broth or chicken stock
1 large (1 1/2 pound) loaf white bread, stale or day-old, torn into 1-inch pieces
1/4 pound (1 stick) butter
2 onions, chopped
1 cup chopped celery
1 to 2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoons freshly ground black pepper
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
Step 2
Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
Step 3
In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
Step 4
The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.
Reprinted with permission from Nathalie Dupree's Comfortable Entertaining by Nathalie Dupree. © 1998 Viking
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Reviews (25)
Back to TopTriangleFollowed the recipe as directed except I used only about 1/2 stick of butter. It is a good base as others have commented. Next time I would add more seasoning though.
avivaleah
11/29/2012
I like to add sweet Italian sausage, without the skinand browned...hard to go wrong no matter who is inthe crowd.
michaelrsale
New Jersey
11/15/2010
A Cook from Forest Hills summed it up very nicely, basic and simple but very tasty and a good base to play with if you are inclined. I have made this for Thanksgiving, it's in the oven now but I tasted it and it's delicious. We weren't able to use Poultry Seasoning so we used a fresh herb mix of sage, rosemary, thyme and marjoram, plus the parsley in the recipe. Orowheat country white bread and packaged broth although we did have giblets (needed fresh broth for gravy.) We were lucky to have my parents' herb garden handy, fresh herbs are so tasty, and we used about two teaspoons of the thyme and sage and 1/2 tsp of rosemary,since it is so much stronger. I am filing this for my basic stuffing recipe, to embellish as I please.
cazzacooks
Northern CA
11/26/2009
This is a great stuffing. Very basic, but it's very good and lends itself to variations. I did not use giblets but added approximately 10 oz. mushrooms (mixture of cremini and white) instead. Also vegetable stock rather than chicken stock. I've tried a few other stuffing recipes from this site but this will now be my go-to recipe.
Anonymous
Forest Hills, NY
12/1/2008
Wow! I used Old Bay instead of poultry seasoning, added 2 tsp rubbed sage, and left out the giblets, so I guess I didn't fully follow the recipe, but it was wonderful good. This was amazing in a trial run with a chicken. This will become my favorite dressing recipe.
lisamargaret
Santa Barbara
11/2/2008
This was really good!I used challah , addedmushrooms for the lasttwo minutes of thesaute. I, too ,excluded the gibletsusing only the chickenbroth. Next time Iwill add waterchestnuts to the mix.Easy and very tasty.
frolica
10/8/2007
I already placed a review but want to add that I used Paul Prudhome's Poultry Magic (for the poultry seasoning). This is found in the spice section at most grocery stores. It is one of my favorite cooking ingredients (for dumplings, matza ball soup, any chicken dish).
shortordergourmet
12/6/2005
This is a great tasting, basic dressing. Our family likes that there are no strange flavors popping up to surprise us (for good or bad) and that we can relax and expect good ol', yummy dressing. I doubled the recipe which was just enough for 15 with a little for left overs. I also made this with no giblets and with vege broth for 5 vegetarians and they all said it was great.
shortordergourmet
12/6/2005
This was great! It was my first effort at stuffing and it turned out perfect. I toasted the bread in the oven first, and added shallots and some rosmary. Very tasty.
Anonymous
Chicago
12/3/2003
Simple and delicious dressing. I used a sweet onionwhich contrasted nicely with the herbs. Will definitely make again and again!
Anonymous
Gainesville, FL
11/30/2003
MarieLouise,"Poultry Seasoning" is a dried spice blend available in the spice aisle of just about every supermarket.Good Luck!
Anonymous
Alamo, CA
11/24/2003
QUICK!!!!!!!!!!!!!!!!! Before Thanksgiving 2003...what is "poultry seasoning"??????????? Thanks, and Happy Holidays!
MarieLouise
CA
11/24/2003
Also similar to our family receipe of 50+ years. Normally we toast it. Made 2 batches this Thanksgiving. One exactly as written and one sans giblets for the vegetarians. Both were awesome. Whole family said it was the best dressing ever, and without toasting. It's easy to overdo the seasoning and under do the vegetables without the receipe. And it takes awhile to toast 4 loaves of bread, even in the oven, if making enough for our family. Never again!
Anonymous
Duluth, GA
12/22/2002
I'd always had a problem with dressing that was too dry. This recipe worked big time for me.
Anonymous
okc, ok
12/17/2002
mmmmmm is the word for this recipe!It was a great hit on Thanksgiving. Even those who swore off dressing (I raise my hand here) liked it. Very easy to make and delicious. Try it!
not even emeril's shadow
IN
12/18/2001
TagsStuffingAmericanOnionRoot VegetableVegetableCelerySideDinnerNut FreeMake AheadOven BakeThanksgivingCookbooks
