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Giblet Dressing


Enjoy this old-fashioned giblet dressing with hard-cooked eggs.


  • turkey giblets
  • water
  • 1/4 teaspoon salt
  • 1/2 cup chopped onion
  • 1/4 cup finely chopped celery
  • 1/2 cup butter
  • 8 cups dry bread crumbs (about 14 slices of bread)
  • 4 hard-cooked eggs, chopped
  • 1 teaspoon seasoned salt or celery salt
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon pepper


In saucepan, combine giblets (not the liver) and enough water to cover and salt. Cover and simmer for about 2 hours, until tender. Add liver; cover and simmer for 25 minutes longer. Cool giblets and broth slightly. Remove and chop giblets; set aside and reserve 1 cup of the broth.

Melt butter in a skillet over medium low heat; cook onion and celery until tender; combine with bread crumbs, chopped eggs, chopped giblets, seasoned salt, poultry seasoning, and pepper. Add reserved broth, tossing lightly to moisten. Spoon into a buttered 2-quart baking dish. Cover tightly and bake at 350° for 40 to 45 minutes. May also be cooked the bird - stuffs a 10 to 12 pound turkey.

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