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1
Preheat the oven to 350F.
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2
Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
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3
Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil.
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4
Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out.
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5
Strain and reserve the broth.
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6
Coarsely chop the giblets, removing any bones or extra fat.
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7
You should have about 1 cup giblets.
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8
In a large bowl, mix together the turkey giblets and the bread.
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9
In a large skillet on medium-high heat, heat the butter until it sings (is foamy).
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10
Add the onions and celery and cook until soft, about 5 minutes.
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11
Pour into the bread mixture.
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12
Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together.
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13
Toss thoroughly and pour the dressing into the prepared dish.
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14
Bake 30 minutes, adding more stock as needed to keep the dressing moist.
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15
The dressing can be refrigerated up to 3 days or frozen for up to 3 months.
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16
Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350F.
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17
for 30 minutes.
