Accoutrements > Stuffing > Giblet Stuffing for Poultry

Giblet Stuffing for Poultry

Cooking method: Roasting
Serves 8 to 10


1 1/2 lb. giblets, with necks
2 tbsp. olive oil
1/4 lb. butter
2 medium onions, coarsely chopped
1/2 green pepper, chopped
1 stalk celery, chopped
4 cups breadcrumbs or bread cubes
3/4 cup milk
Thyme, optional
Pepper, freshly ground


1. Place giblets and necks in salted boiling water and cover. Boil for about 30 minutes or until tender. Drain, then when cool enough to handle, strip meat from necks and chop into small pieces, cutting up the gizzards, hearts, and livers.

2. Melt butter in a large skillet and sauté the onions, peppers, and celery. Cook until they are limp, but not brown, and remove from heat.

3. Meanwhile, mix the breadcrumbs with milk and season to taste with salt, pepper, and thyme. Add this mixture and the chopped giblets to the skillet and mix thoroughly.

This recipe is from MEAT by The Lobels