Turkey Dressing -"Giblet"

deb baldwin


This is for my daughters.
Just in case one of these days they will say "I wish I had moms dressing recipe".
I don't think they know it had the giblets in it, but oh well.
This is my sister Denice's recipe.
We use to make Thanksgiving dinner at her place and spent a few day working on tweeking the recipes and having a ball just being together.
She lived on a small farm and our kids would run around outside and get so dirty all you could see was the whites of their eye balls.
One time I put the girls in the shower(stall)to clean up and they were so quiet, that I finally checked on them. There they where, curled up at the bottom of the shower, fast asleep.


★★★★★ 2 votes

Stuffing for a 15 to 20 pound turkey


  • 2 large
    onions, chopped
  • 1
    large bunch of celery stalks, chopped (use the leafs too)
  • 1 or 2
    cubes of butter
  • ·
    turkey giblets
  • ·
  • ·
    poultry seasoning
  • ·
    celery salt
  • ·
  • ·
    salt and pepper
  • 6 large
  • ·
    bread stuffing, enough for your turkey

How to Make Turkey Dressing -"Giblet"


  1. Broth: Can be made the day before.
    Remove neck and giblets (gizzard, heart & liver).
    Remove out of paper bag from thawed turkey.
    Rinse off and put into a medium pot and fill with water.
    Add salt and pepper and a teaspoon of poultry seasoning.
    Cover with water at least above giblets by 2 or 3-inches.
    Bring to a boil, then turn down to a simmer,cover and simmer for 3 or more hours until meat starts to fall off neck bone.
    This will end up being your broth for the dressing.
    Add more water if needed
    Remove giblets & cool. Pour broth through a strainer to remove any neck bones.
    Remove neck meat and throw away bones.
    Chop the meat, cooked gizzard, heart and liver very fine and add to broth.
    Put broth into refrigerator until ready to use.
    You should end up with about 4 to 6 cups of broth.
    If you do not have enough, don't worry, just add more chicken broth if needed. No chicken broth? add water.
  2. Saute onions and celery in 1 cube of butter. Add more butter if needed.
    Cook the onions & celery until transparent. Do not brown. Set this aside to cool.
    Add the 6 eggs to the broth. Mix well.
    Add poultry seasoning, sage, celery salt and pepper to broth. Season to your taste. I like a lot of seasoning but never measured it out. (1/4 cup poultry seasoning, 1 tbs sage, 2 tesp celery salt)?
  3. Add enough bread cubes (*dressing mix as per package)to a large bowl.
    *Seasoned bread crumbs can be used, but cut back on the seasonings to at least half or none at all, that is added to broth.
    Pour the butter, onions and celery over bread cubes and mix.
    Pour broth mix over bread mixture and mix by hand until just enough to moisten.
    Add extra chicken broth or water if the dressing is to dry.
    Do not over mix.
  4. Prepare you turkey (wash and dry, inside and out).
    Salt cavity and breast area.
    Put dressing into cavity. Do not pack.
    Put dressing into breast area. Truss as needed.
    Cook turkey asap. Do not let sit.
  5. Extra dressing can be cooked along side turkey in a separate backing dish. (will not take as long)
    This recipe is just for the dressing.
    Follow your favorite recipe for the turkey.

Printable Recipe Card

About Turkey Dressing -"Giblet"

Course/Dish: Turkey Other Side Dishes
Main Ingredient: Bread
Regional Style: American

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