Giblet Stuffing, Oyster Stuffing, Sausage Stuffing

Giblet Stuffing

  • ½ cup butter or margarine
  • Giblet package from one turkey
  • 1 cup diced celery
  • ½ cup chopped onion
  • 8 cups dry bread cubes
  • 1 teas. poultry seasoning
  • 1 cup chicken broth
  • Salt and pepper to taste

Chop the giblets. Heat the butter or margarine in a medium skillet over medium heat. Cook the chopped giblets in the butter for 2 minutes. Stir in the celery and onion and cook until just tender, not brown. Remove skillet from heat and stir in the salt, pepper and poultry seasoning. Place the bread crumbs in a large mixing bowl. Toss the bread crumbs with the giblet mixture and enough broth to lightly moisten the bread. Use stuffing to lightly stuff an 18-pound turkey. If stuffing the turkey do not put the stuffing into the bird until just before you place the bird in the oven.

Remove the stuffing from the bird when you remove cooked bird from the oven. Do not store the dressing inside the turkey. If you prefer not to use the stuffing to stuff the bird then spray a 2-quart baking dish with cooking spray and bake the stuffing separately in the baking dish, covered, in a 350 degree F. oven for 40-45 minutes. For more crispy stuffing remove cover for last 10 minutes of baking.

Oyster Stuffing

  • 8 cups dry bread cubes
  • 1 ½ cups chopped onion
  • 1 ¼ cups chopped celery
  • ½ cup butter or margarine, melted
  • ½ lb. bulk pork sausage
  • 1 pint drained chopped oysters
  • 1 ½ teas. Worcestershire sauce
  • 1 lightly beaten egg
  • ½ teas. dried thyme
  • 1 Tbsp. dried parsley flakes
  • ¼ cup water or chicken broth
  • Salt and pepper to taste

Sauté celery and onion in the butter or margarine about 8 minutes until tender in a small skillet over medium heat. Remove from heat and place in mixing bowl. Add the parsley, thyme, and salt and pepper. Mix well and then stir in the bread crumbs, egg and water or broth and blend well. Sauté the sausage in a skillet, breaking up the meat, until the sausage is lightly browned. Drain. Stir the Worcestershire sauce and the chopped oysters into the sausage and mix. Stir this mixture into the stuffing mixture.

Lightly stuff mixture into a 10-pound bird. Put stuffing into bird just before roasting and remove stuffing when bird comes out of the oven. Stuffing may be cooked separately by spraying a 2-quart baking dish with cooking spray. Pile stuffing into baking dish and cover and bake at 325 degrees for 40-50 minutes. If crispy stuffing is desired remove cover for last 10-15 minutes of baking.

Sausage Stuffing

  • ½ lb. bulk pork sausage meat
  • ½ cup diced onion
  • 9 cups soft bread cubes
  • ½ teas. sage
  • 1 egg
  • ½ cup milk
  • 3 cooking apples (like Granny Smith) peeled, cored and chopped
  • Salt & pepper to taste

In aa medium skillet over medium heat cook the sausage meat, breaking it up, until sausage is lightly browned. Add the onions and cook, stirring occasionally until meat is no longer pink, 20-25 minutes. In a mixing bowl combine the bread cubes, apples, sage, salt, pepper and sausage-onion mixture. Beat the egg and mix with the milk. Add the egg milk mixture to the sausage mixture and mix well. Lightly stuff a medium size turkey. Place stuffing into bird just before roasting and remove stuffing from bird when the bird is done and removed from the oven.

Stuffing may also be cooked in a separate baking dish sprayed with cooking spray. Pile the stuffing into the 2-quart baking dish and cover. Bake at 325 degrees for 40-50 minutes. Remove cover during last 10-15 minutes of baking if more crispy stuffing is desired.