Recipe - Variations On Stuffing 101: Giblet Stuffing

Giblets; from your turkey
Vegetable oil
1 small Onion
1 small Carrot
1 cn Reducedsodium chicken
broth; (13 3/4ounce)
One fourth teaspoon Dried thyme
One fourth teaspoon Salt
8 Peppercorns
1 Recipe Bread Stuffing 101;
including bread
; cubes

Use the giblets from your turkey. With a heavy cleaver or large knife, chop
the turkey neck into 2 to 3inch pieces. Trim the liver and refrigerate (if
it is added to the broth too soon, the liver will overcook and make the
broth bitter). In a large saucepan, heat 1 tablespoon vegetable oil over
mediumhigh heat. Add the neck, heart, and gizzard and brown on all sides,
about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped
small carrot. Add a 13 3/4ounce can reducedsodium chicken broth and
enough cold water to cover the giblets by 1 inch. Bring to a simmer,
skimming off the foam that rises to the surface. Add One fourth teaspoon dried
thyme, One fourth teaspoon salt, and 8 peppercorns. Reduce the heat to low and
simmer, partially covered until the giblets are very tender, about 2 hours.
Add the turkey liver and simmer until cooked through, 15 to 20 minutes.
Strain, reserving the stock, if desired. Cool the giblets. Pull the meat
off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into he
Bread Stuffing 101 along with the bread cubes.

Yield: 10 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9236

Converted by MM_Buster v2.0l.