Variations On Stuffing 101: Giblet Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cklive12 | 1 | Servings | |
INGREDIENTS
| Giblets, from your turkey | ||
| Vegetable oil | ||
| 1 | Onion | |
| 1 | Carrot | |
| 1 | Reduced-sodium chicken | |
| broth 13 3/4-ounce | ||
| 1/4 | t | Dried thyme |
| 1/4 | t | Salt |
| 8 | Peppercorns | |
| 1 | Recipe Bread Stuffing 101 | |
| including bread | ||
| cubes | ||
| 1 | along with the bread cubes. |
INSTRUCTIONS
Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate (if it is added to the broth too soon, the liver will overcook and make the broth bitter). In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into he Bread Stuffing Yield: 10 cups Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9236 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 171
Total Fat: 19g
Cholesterol: 0mg
Sodium: 3185.6mg
Potassium: 997.1mg
Carbohydrates: 15.3g
Fiber: 2.9g
Sugar: 7.8g
Protein: 18.3g