Special Stuffing – a delicious recipe with neck meat, rosemary, butter, onions, stalks celery, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
First: (about 2 hours ahead) boil giblets and neck for two hours in salted water. Let cool. When cool shred neck meat and chop giblets into small pieces. Set aside
2
Melt butter and saute onions and celery until almost translucent. Add to herbed cornbread cubes in large bowl along with the melted butter and mix well.
3
Add chopped giblets and shredded neck meat and mix well. Drizzle chicken broth and a splash of white wine over all and mix well until just moistened (if stuffing in bird -- stuffing will continue to get moister as it cooks in bird).
4
Salt and pepper stuffing to taste -- but do not over-salt-- juices from bird will flavor as well.
5
Stuff in bird and bake. Or if baking separately -- place in casserole dish and bake at 375 degrees for 20-30 minutes.
6
Note: You can also use the water from the turkey/giblets boiling/and or in place of stock.
797
kcal
Calories
62
g
Fat
31
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: giblets and neck meat from turkey, 16 ounces cubed dried herbed cornbread (I like rosemary sage), 1 1/4 cups butter, 2 medium onions, and more.
Yes, Special Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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