Author Notes: I love this stuffing at Thanksgiving (or anytime) because it uses all of the innards from the turkey that are usually thrown away. The turkey liver, gizzards, heart and neck meat give it a rich flavor. (The addition of extra butter doesn’t hurt either.) —coffeefoodwrite
giblets and neck meat from turkey
ounces cubed dried herbed cornbread (I like rosemary sage)
large stalks celery (chopped)
cups chicken broth (preferably organic)
cup white onion (chopped)
splashes white wine
- First: (about 2 hours ahead) boil giblets and neck for two hours in salted water. Let cool. When cool shred neck meat and chop giblets into small pieces. Set aside
- Melt butter and saute onions and celery until almost translucent. Add to herbed cornbread cubes in large bowl along with the melted butter and mix well.
- Add chopped giblets and shredded neck meat and mix well. Drizzle chicken broth and a splash of white wine over all and mix well until just moistened (if stuffing in bird — stuffing will continue to get moister as it cooks in bird).
- Salt and pepper stuffing to taste — but do not over-salt– juices from bird will flavor as well.
- Stuff in bird and bake. Or if baking separately — place in casserole dish and bake at 375 degrees for 20-30 minutes.
- Note: You can also use the water from the turkey/giblets boiling/and or in place of stock.