Giblet Dressing

By Harleygirl

Ingredients

• turkey giblets
• water
• 1/4 teaspoon salt
• 1/2 cup chopped onion
• 1/4 cup finely chopped celery
• 1/2 cup butter
• 8 cups dry bread crumbs (about 14 slices of bread)
• 4 hard-cooked eggs, chopped
• 1 teaspoon seasoned salt or celery salt
• 1 teaspoon poultry seasoning
• 1/4 teaspoon pepper

Preparation

Step 1

In saucepan, combine giblets (not the liver) and enough water to cover and salt. Cover and simmer for about 2 hours, until tender. Add liver; cover and simmer for 25 minutes longer. Cool giblets and broth slightly. Remove and chop giblets; set aside and reserve 1 cup of the broth.
Melt butter in a skillet over medium low heat; cook onion and celery until tender; combine with bread crumbs, chopped eggs, chopped giblets, seasoned salt, poultry seasoning, and pepper. Add reserved broth, tossing lightly to moisten. Spoon into a buttered 2-quart baking dish. Cover tightly and bake at 350° for 40 to 45 minutes. May also be cooked the bird - stuffs a 10 to 12 pound turkey.
Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 350°F. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice–stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)