Classic Turkey Stuffing

1. 1

   *To prepare the Giblets, remove from eh turkey and simmer in a medium saucepan with 3 cups of water a 1/2 cup of butter, 1 tsp of poultry season. Let this simmer for at least 40 minutes. It is easiest to do this the night before and then warm up while you are preparing the ingredients listed above. Once these are ready pull out the heart, live and kidney and cut in half. Put half back into the simmer and chop the other half very fine almost to a paste.

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   On stove top, melt the butter into medium saucepan with the chicken stock, once melted set aside

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   In a large bowl add all the Stuffing

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   Add all the vegetables (Celery, Onion, Olives)

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   Add Parsley

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   Add all the seasons & the giblet paste

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   Stir all the dry ingredients with the seasons and the vegetables.

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   Once the mixture is well mixed, slowly pour the wet mixture on the dry to create a even mixture.

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   Continue to stir.

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    Once all the moisture is absorbed stuff your Turkey.

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    Stuff the Neck first, then the main cavity.

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    There will be extra. Take the extra and put into a baking pan and cover.

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    For the stuffing in the bird- see the Roasted Turkey Recipe

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    For the Extra, I usually put it in the oven halfway through the cooking of the turkey and add chicken broth while it cooks to soften the vegetables. Once they are tender the extra stuffing is done.

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