Thanksgiving Turkey Giblet Dressing
giblets, heart and neck from turkey
2 lbs. bread, cubed
1 cup melted butter
1 cup chopped celery
1 cup chopped onions
3 eggs, beaten
2 cups liquid from cooking giblets
½ cup chopped parsley
2 apples, peeled and chopped
1 cup golden raisins.
1 cup pecans, chopped
1 cup parmesan cheese
1 large can (16oz) mushrooms, drained
1 tbsp. salt
1 tsp. pepper
Cook neck and giblets in water 2 to 2+1/2 hours until tender. Cool! Reserve the water for the dressing.
Remove the meat from the neck and chop neck meat and giblets. Set aside.
Sauté celery and onions in butter. Place cubed bread in large bowl or pan. To bread, add celery and onion mixture, beaten eggs, Parsley & 2 cups of the reserved liquid from cooking the giblets, toss well.
Add the remaining ingredients and toss.
Stuff turkey loosely and place the remaining dressing in a greased casserole dish or 9 x 12 pan and cover with foil.
Bake in 325° oven for about 1 hour. Enjoy!
I cook my giblets, neck and hearts in my electric pressure cooker for about 8 minutes. You need to use 2 cups of water so you will have it for the dressing. During the year I buy chicken gizzards and hearts (about 2#’s) and make dressing as a side dish. All goes in a casserole dish or pan. I also sometimes sub Dried Cranberries (Craisins®) for the raisins (delicious).
Servingsno serving information available
no nutrition information available
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