Food & Drink

Giblet Stuffing

This recipe, from "Betty Crocker's Cookbook/40th Anniversary Edition" (Macmillan General Reference), was sent in by Joan Peck of Modesto.



¾ cup butter

1½ cups chopped celery (with leaves)

¾ cup finely chopped onion

8 cups soft bread cubes

1 teaspoon salt

½ teaspoon ground sage

1½ teaspoons chopped fresh or ½ teaspoon dried thyme leaves

¼ teaspoon pepper


Simmer heart, gizzard and neck from chicken or turkey in seasoned water one to two hours or until tender. Add liver during the last 15 minutes of cooking. Drain and chop.


Heat butter in Dutch oven over medium heat. Cook celery and onion about two minutes. Remove from heat. Stir in remaining ingredients, including chopped giblets. Stuff turkey.