Traditional giblet and sausage meat or forcemeat stuffing or dressing

martin crossStarred Page By martin cross, 24th Nov 2011 | Follow this author | RSS Feed | Short URL http://nut.bz/2rpio3u7/
Posted in Wikinut>Guides>Recipes>Other

Two traditional bread-based stuffing recipes where chopped or ground meat is added to the stuffing mix. Giblet stuffing is designed to use up the turkey giblets and sausage stuffing is popular on both sides of the Atlantic, being known as forcemeat stuffing in Britain.

How to cook turkey giblets

The giblets are ideal for making turkey broth for gravy, stuffing and any rice dishes that you make subsequently with leftover turkey. To cook them, simply immerse them in a medium-sized pan of boiling water with a large bay leaf and simmer for 1-1 ½ hours until the meat can be removed easily from the turkey neck. Top up the liquid so that the giblets remain covered while cooking. Once cooked, remove the bay leaf. The giblets and neck meat can be chopped and added to a stuffing mix for giblet stuffing or can be used in Cordon Bleu pasta sauce, dirty rice or a pâté. Reserve the broth for subsequent use.

Note

Removing the liver and adding it to the pan only for the last 20 minutes or so will retain its flavour for any subsequent dish you may wish to make with the giblets or for extra flavour for the broth itself, leave it with the rest of the giblets right from the start.

Ingredients for traditional giblet stuffing

For 6 servings

1 set of turkey giblets, cooked and finely chopped
1 lb (454g) loaf of day-old bread, crumbled
1½ tsp of poultry seasoning
½ tsp of pepper
½ tsp of salt
2 eggs, beaten
1 large onion, chopped
3 stalks of celery, chopped
½ cup (4oz / 115g) of butter or margarine, melted
1 cup (8 oz / 240 ml) turkey, chicken or giblet stock (or a stock cube plus 1 cup of water)

How to make traditional giblet stuffing

If baking the stuffing as a side dish (recommended), pre-heat the oven to 400°F (190°C).
Melt the butter in a pan, add the chopped giblets and fry over a medium heat for 2 minutes.
Add the celery and onion and continue cooking, stirring frequently, until the vegetables are tender, but not browned (about 5-6 minutes).
Remove the giblet mixture from the heat and season with the salt, black pepper and poultry seasoning.
Place the breadcrumbs in a large bowl, add the giblet mixture and toss to combine.
Pour in enough of the reserved turkey broth or proprietary chicken broth to moisten the mixture.
Use this mixture to stuff the bird (there should be enough for a 20 lb / 9 kg bird) or spoon it into an 8 x 8” (20 x 20 cm) casserole dish, cover and bake in the oven at 400°F (190°C) for about 40 minutes.

Note

If the amount of meat from the turkey giblets seems inadequate, additional cooked ground meat can be added to the mix.

Sausage meat or forcemeat stuffing

Another popular stuffing on both sides of the Atlantic. Sausage meat is added to a bread-based stuffing mix for a true meat-lover’s feast.

Ingredients for sausage meat or forcemeat stuffing

For 6 servings

1 lb (454 g) of sausage meat
1 lb (454g) loaf of day-old bread
½ tsp of pepper
½ tsp of salt
¼ tsp of Cayenne pepper
2 eggs, beaten
1 large onion, chopped
3 stalks of celery, chopped
½ cup (4oz / 115g) of butter or margarine, melted
1 cup (8 oz / 240 ml) turkey, chicken or giblet stock (or a stock cube plus 1 cup of water)
1 tsp (5 g) of dried oregano
2 tsp of dried parsley
Chicken, turkey or giblet stock

How to make sausage meat or forcemeat stuffing

Toast the bread very lightly and cut it or break it into small chunks.
Place the chunks in a large bowl, cover the bowl with a cloth and set it aside.
If baking the stuffing as a side dish, pre-heat the oven to 400°F (190°C).
Brown the sausage meat in the butter or margarine in a skillet or sauté pan. Drain off the drippings and then return around 6 tablespoons (90 ml) to the pan.
Add the onion and celery and continue frying for about 8 minutes or until the onions are tender but not colored.
Remove the mixture from the heat and sprinkle over the salt, pepper and oregano.
Add the sausage meat mixture to the breadcrumbs in the bowl, sprinkle with the parsley and toss to combine.
Add just enough stock to moisten the stuffing mixture (it should be firm and moist, not runny).
Stuff the neck and body cavity of your turkey with the stuffing mixture or spoon it into a 8x12” (20x 30cm) baking dish; cover the dish loosely with foil and bake at 400°F (190°C) for about 35 minutes.

Tags

Cook, Dressing, Dressing Recipe, Forcemeat, Giblet Stuffing, Giblets, How To, Make, Meaty Bread Stuffing, Sausage Meat, Stuffing Recipe, Traditional, Turkey Dressing, Turkey Giblets

Meet the author

author avatar martin cross
I am a technical translator and writer, a former chef and marketeer, currently disabled. I write articles on food,, travel, politics, religion and technology among other topics.

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Comments

author avatar Denise O
26th Nov 2011 (#)

Your turkey and fixins look just mouth watering. Very nice page. Congrats on the star page, it is well deserved. Thank you for sharing.:)

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