VERY OLD FASHIONED GIBLET DRESSING (FOR TURKEY)
This is the way my grandmother and my mother made dressing for Thanksgiving and Christmas. There are certainly more "fashionable" ways to make it these days. But nothing reminds me of home and family more than the taste of my traditional dressing with the meal.
Provided by Linda Hoover
Categories Side Casseroles
Time 3h
Number Of Ingredients 24
Steps:
- 1. CROUTONS: I make these the day before so that I am not sweating my time in the kitchen.
- 2. Cut bread slices into bite size pieces. Place in 2 9x13 cake pans ( you will need to toss these several times so its easier to not overcrowd them).
- 3. Melt butter and all the rest of the Crouton ingredients in a sauce pan. I get it warm then turn off the heat while I finish cutting bread.
- 4. Pour the melted butter mix over the bread in each pan. Toss throughly so that the butter mix is distributed over the whole pan of bread. If the bread is still dry you can drizzle a little olive oil over it to extend the butter.
- 5. Bake at 300 for about 1 hour, tossing the croutons every 20 min for even drying and browning. These should come out very toasty and tasty!
- 6. GIBLETS AND JUICE: I start this as soon as the turkey goes into the oven.
- 7. Put the CROUTONS into a large lasagna pan (mine is 11x15)
- 8. Dump everything in a saucepan, make sure that the neck and giblets are covered in liquid. Boil for 20 min. Turn off heat and let set until cool to the touch.
- 9. Reserve the liquid. Remove neck and giblets. Take all the meat off the neck and put into the CROUTONS.
- 10. I used to mince all the giblets but now I take the easy way out. Throw the heart, stomach and liver into a food processor and whir till small chunks or pasty (your taste). Dump this into the CROUTONS.
- 11. Dump chopped vegetables into the CROUTONS. Toss, stir, mix up ... you know what I mean. Add the reserved giblet/neck broth to this until it is moist. If you have used all the broth and the croutons are not moist enough you can either add olive oil chicken/turkey broth or melt a stick of butter and use that.
- 12. Bake for an hour at 325 (with the turkey) or 30-40 min at 400, you want the vegetables to be tender and the croutons to be semi-dry.
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Gift Adiele
[email protected]I've been making this giblet dressing for years, and it's always a hit with my family and friends. It's simple to make, but it's packed with flavor. I love the addition of apples and celery, which give it a nice crunch and sweetness. This dressing is
dark nightmare
[email protected]This is the worst giblet dressing I've ever had! It was dry, flavorless, and the texture was like sawdust. I couldn't even finish it. I'm not sure what went wrong, but I definitely won't be making this recipe again.
md sodrul
[email protected]This giblet dressing was a bit too dry for my taste. I think I would have liked it more if I had added some more liquid, such as broth or milk. Overall, it was an okay dressing, but I'll probably try a different recipe next time.
Dorothy Agyeiwaa
[email protected]I was pleasantly surprised by this giblet dressing. I'm not usually a fan of giblets, but this recipe changed my mind. The dressing was moist and flavorful, and the giblets were tender and not at all gamey. I'll definitely be making this again.
Emmanuel Kachere
[email protected]This giblet dressing is a classic for a reason. It's simple to make, but it's packed with flavor. I love the addition of apples and celery, which give it a nice crunch and sweetness. This dressing is always a hit with my family and friends.
Eric Kataya
[email protected]This is the best giblet dressing I've ever had! It's so moist and flavorful, and the herbs and spices are perfectly balanced. I love that it's made with fresh giblets, which really makes a difference in the taste. This dressing is a must-have for any
Sanu Pun
[email protected]This dressing was good, but not great. It was a bit too salty for my taste, and the texture was a bit too dense. I think I would have liked it more if I had used less salt and added some more liquid, such as broth or milk. Overall, it was an okay dre
Yolanda1 Chavez
[email protected]This giblet dressing was a bit of a disappointment. It was dry and lacked flavor, despite following the recipe exactly. I think the problem was that I used store-bought giblets, which were not very fresh. Next time, I'll make sure to use fresh giblet
Isabela Gracia
[email protected]I've tried many giblet dressing recipes over the years, but this one is by far the best. It's the perfect combination of savory and moist, with just the right amount of spice. I love that it's made with fresh herbs, which really elevates the flavor.
Kevin Garibay
[email protected]This was my first time making giblet dressing, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and I had all the ingredients on hand. The dressing turned out moist and flavorful, and it was a hit with my guests. W
Bluetinycat Channel
[email protected]I've been making this giblet dressing for years, and it never disappoints. It's a classic recipe that always turns out perfectly. I love that it's easy to make and can be tailored to my family's preferences. This year, I added a bit of chopped apple
Ramadhan Amolo
[email protected]This giblet dressing recipe is an absolute winner! It's packed with flavor, incredibly moist, and has the perfect balance of herbs and spices. My family raved about it, and it was the star of our Thanksgiving dinner. Highly recommend!