Grandma's Turkey Stuffing

By á-50272

Ingredients

• Turkey neck and giblets, not including liver
• Salt
• Water
• 4 c toasted, dry bread cubes
• 1 about 1 c finely chopped onion
• 1 1/2 c diced celery
• 2 T butter
• 1/2 t salt
• 1/2 t pepper (This makes the stuffing pretty peppery.)
• 1 t poultry seasoning
• 1 t sage

Preparation

Step 1

1. Make broth: Boil turkey neck and giblets, not including liver in salted water until very tender. The neck should be falling apart. It will take at least a couple of hours. Remove the meat from the neck and chop it up, along with the giblets. There will probably be parts of the giblets you want to throw away. I usually do this a day ahead. If you can't get the neck and giblets out of the carcass because they're frozen inside, run cold water into the cavity until you can loosen them. This will help the turkey to finish thawing, also.

2. Saute the onion and celery in the butter and 3 T broth until tender, then stir in bread cubes and broth to moisten.

3. Mix salt, pepper, poultry season, and sage together thoroughly.

4. Add seasonings to the bread cube mixture and mix thoroughly. Then add broth, stirring after each addition, until you have the proper moistness, remembering that it will dry out some when you cook it.