Turkey Giblet Stuffing

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Ingredients

³/₄ cup finely chopped onion

1 ¹/₂ cup chopped celery (with leaves)

1 cup butter, softened

1 standard package stuffing bread cubes with seasoning

2 tsp salt

1 ¹/₂ tsp sage, dried

1 tsp thyme, dried

¹/₂ tsp black pepper, ground

chopped cooked turkey giblets (liver, heart, gizzard)

Directions

Melt butter in skillet; add onion and celery. Sautee until onion is yellow. Stir in about 1/3 of bread cubes. Stir to prevent excessive browning. Turn into a deep bowl. Add remaining ingredients. Toss. Stuff turkey just before roasting.

Notes

- Stuffing will be somewhat dry. Remember juices from turkey will moisten it. Use a little juice from cooking the giblets if you want to add moisture.

- Be sure that all the dry ingredients are mixed in thoroughly so you don’t end up with any “spice pockets”. Also add the packet of seasoning from the bread cubes.

- Stuff both neck and rear cavities. If you have too much, put remaining in a covered casserole. Add liquid to make it more moist (it will not have the juices to moisten it) and cook in oven at 325° F until heated through.