very old fashioned giblet dressing (for turkey)
This is the way my grandmother and my mother made dressing for Thanksgiving and Christmas. There are certainly more "fashionable" ways to make it these days. But nothing reminds me of home and family more than the taste of my traditional dressing with the meal.
prep time
2 Hr
cook time
1 Hr
method
Bake
yield
8-10 serving(s)
Ingredients
- CROUTONS
- 2 - loaves of plain white bread (you can make your own but it really wont matter)
- 1 cup butter
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon celery seed
- 1/4 cup dry parsley (or fresh chopped)
- 1/4 cup dry minced onions (or fresh)
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh minced garlic (this is optional!)
- GIBLETS AND JUICE
- 1 - turkey neck and all the giblets from the turkey; heart, stomach, neck and liver
- 4 cups water or no salt chicken/turkey broth
- 1/4 cup dry parsley
- 1/4 cup dry minced onions
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- VEGETABLES AND FINISHING
- 3/4 cup carrots, chopped (or more to taste)
- 1 cup celery, chopped (or more to taste)
- 1 cup onion, chopped (or more to taste)
- - optional olive oil or melted butter
How To Make very old fashioned giblet dressing (for turkey)
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Step 1CROUTONS: I make these the day before so that I am not sweating my time in the kitchen. -
Step 2Cut bread slices into bite size pieces. Place in 2 9x13 cake pans ( you will need to toss these several times so its easier to not overcrowd them).
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Step 3Melt butter and all the rest of the Crouton ingredients in a sauce pan. I get it warm then turn off the heat while I finish cutting bread.
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Step 4Pour the melted butter mix over the bread in each pan. Toss throughly so that the butter mix is distributed over the whole pan of bread. If the bread is still dry you can drizzle a little olive oil over it to extend the butter.
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Step 5Bake at 300 for about 1 hour, tossing the croutons every 20 min for even drying and browning. These should come out very toasty and tasty!
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Step 6GIBLETS AND JUICE: I start this as soon as the turkey goes into the oven.
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Step 7Put the CROUTONS into a large lasagna pan (mine is 11x15)
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Step 8Dump everything in a saucepan, make sure that the neck and giblets are covered in liquid. Boil for 20 min. Turn off heat and let set until cool to the touch.
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Step 9Reserve the liquid. Remove neck and giblets. Take all the meat off the neck and put into the CROUTONS.
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Step 10I used to mince all the giblets but now I take the easy way out. Throw the heart, stomach and liver into a food processor and whir till small chunks or pasty (your taste). Dump this into the CROUTONS.
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Step 11Dump chopped vegetables into the CROUTONS. Toss, stir, mix up ... you know what I mean. Add the reserved giblet/neck broth to this until it is moist. If you have used all the broth and the croutons are not moist enough you can either add olive oil chicken/turkey broth or melt a stick of butter and use that.
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Step 12Bake for an hour at 325 (with the turkey) or 30-40 min at 400, you want the vegetables to be tender and the croutons to be semi-dry.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 1067kcal, carbohydrates: 79g, cholesterol: 64mg, fat: 79g, fiber: 9g, protein: 16g, saturated fat: 39g, sodium: 1303mg, sugar: 37g, unsaturated fat: 39g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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