Post by chief_cook2 on Dec 11, 2002 21:02:31 GMT -6
Step one. Giblets of 1 turkey or chicken. Place in 1 quart sauce pan, with enough water to cover pieces. Add about 1/2 teaspoon salt and a small onion. Simmer until meat is done. 1 to 2-1/2 hours depending on the size of giblets. Remove meat and onion. When cool, dice meat fine. Strain broth. Add to meat. If making giblet gravy, reserve one half of this for gravy.
Step two. 1 medium onion, 2 stalks celery, 2 medium carrots, 1 potato (size of 2 large eggs), Peel onion, carrots, and potato. Trim and wash celery stalks. Chop very fine, or use food processor. Place in 1 quart sauce pan, with 1/2 teaspoon salt. Enough water to cover vegetables. Bring to a boil and cook 5 minutes. Set aside. Do not drain. These two steps may be done a day ahead if desired. Store in refrigerator.
Step three. 1 loaf stale bread, 2 sticks butter or margarine. Break bread into small pieces. Melt 1 stick butter in a large skillet. Place half the bread in the skillet and brown. Repeat with second stick of butter and the rest of the bread. This may also be done ahead. Does not need to be refrigerated.
Step four. 7 large eggs, 2 cups milk, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon sage Beat eggs well. Add seasonings and milk and beat again. Mix all ingredients together (mixture will be slightly runny) and bake in a large greased cake pan or medium roaster for 1 to 1 1/2 hrs. in a 350° oven. If this is used to stuff a turkey, place stuffing in cavity of bird. (Do not stuff until ready to bake.) Bake what is left in a small pan to be used as a side dish. This can also be made ahead an frozen.