Ingredients

• turkey giblets and neck (no liver)
• 2 medium onions, chopped
• 4 stalks celery, chopped
• 3 tbsp butter
• 1 tsp salt
• 1/8 tsp pepper
• 1 large egg
• 10 slices of toast or package of bread stuffing
• 2 cups giblet broth or turkey broth

Preparation

1. Cook neck and giblets until tender (approximately 3 hours). Add onion and celery after first hour.  Add seasonings after second hour.
2. Remove from heat.
3. Grind onion, celery, and giblets.
4. Heat butter in large sauce pan over medium high heat.
5. Add ground ingredients and heat slowly until well-blended, stirring occasionally.
6. Put bread crumbs or toast crumbles into large bowl.
7. Add sauteed ingredients and broth, and mis well.
8. Let mixture cool.
9. Beat egg and add it to the mixture.
10. Stuff turkey or bake separately in a casserole dish in 350 degree oven for 45 minutes or until top is golden brown.

Notes

If cooking in the bird, use a stuffing bag to make removal and serving of the stuffing easier!

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