Great traditional home made stuffing! Moist and flavorful! This is for a large group, you may want to reduce recipe for a small family. Stuffs turkey along with 2- 9x13 pans.
Place turkey innards (giblets & neck) in saucepan with water. Bring to a boil. Reduce to simmer. Simmer for approx 1 hour. Add liver and simmer an additional 1/2 hour. Skimming off foam occasionally. Meanwhile, melt butter in skillet. Saute celery and onion in butter. Add sausage and cook until brown. Remove from heat. Stir in all seasonings. Add eggs and stir. Combine skillet mixture with bread pieces including sausage drippings if not too large amount. Salt & pepper to taste. Remove turkey innards from boiled water. Pour "now stock" over the stuffing a little at a time until pasty. Bake covered at 350 for approx. 35-45 min. or until no longer pasty.
You can use chicken broth if you do not have turkey innards. However, the stock made from the innards is the SECRET here! I got this recipe from my grandmother and at first (I was young) found it gross to boil the innards and did not! It was not the same!! I will no longer make this without making the stock with the innards.
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Serving Size: 1 Serving (5963g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4158 | ||
Calories from Fat: 2044 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 227.1g | 303 % | |
Saturated Fat 130.8g | 654 % | |
Monounsaturated Fat 63.2g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 2087.4mg | 642 % | |
Sodium 402191.8mg | 13869 % | |
Potassium 16259.6mg | 428 % | |
Total Carbohydrate 227.6g | 67 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 212.2g | ||
Protein 317.4g | 453 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4158
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