Giblet and Sage Stuffing
- 2 bags of herb-seasoned stuffing mix
- 4 C. giblet broth (recipe follows)
- 1 stick butter melted (unsalted)
- 1 Tbs. rubbed sage (dry)
- Salt and pepper to taste
- Giblet Broth
- 6 C. water
- 1 rib of celery coursly chopped
- 1 C. finely chopped carrots
- 2 Tbs. parsley (dried is fine)
- 1 med. onion, finely chopped
- 1 tsp. salt
- 1/2 tsp. pepper
In a large saucepan, add water. Turkey neck and giblets, onions,carrots, parsley, salt, and pepper. Boil on high for 5 minutes, then reduce the head to low and continue simmering until liquidis evaporated to about 4 C. (1/3 less than when you started).this takes about 1&1/2 to 2 hours. check regulary, slichtly up heat if evaporation is going too slow. While this is simmering, open both bags of stoffing mix and place contents in extra large bowl.
After giblets are done, and liquid is reduced by 1/3, strain veggies and giblets to seperate from stock. Pour stock over stuffing mix
chop giblets into very small pieces or as desired size and de-bone neck meat, and chop or shred. Add this to stuffing mix.
pour in melted butter and toss all until all coated and soft and moist. Taste to ajust salt and pepper.
Stuff Turkey to desired fullness.
Bake for recomended time for weight of Turkey. using specifications on Turkey packaging.
Any extra stuffing can be baked in cassarole dish, or frozen for future use.
If making ahead of time store in large covered bowl in fridge until ready to use.