This is probably one of the first recipe’s I made on my own, when I was 14. I’ve since adjusted it once I learned how to combine flavours but the base is the same one I put together all those years ago. And I always cook it in the bird.
Servings Prep Time
4Cups 20Minutes
Servings Prep Time
4Cups 20Minutes
  1. In a medium size bowl mix liquids and herbs and salt and let sit for about 10 minutes.
  2. Dice up organs into small pieces and simmer in 1 tbsp oil in frying pan on stove over low-medium heat. Cook for about 5 minutes then add wine and deglaze. Cook another 3 minutes. Remove from heat and set aside.
  3. Place cubed bread and a large bowl. Stir herb and liquid mixture well and then pour over bread and mix well.
  4. Add cooked giblets and chopped walnuts to mix and well.
  5. Use immediately for stuffing a bird. Or bake in a covered dish for 45 min to 1 hour. Don’t keep any left over.

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