Recipe(tried): Turkey Dressing - Grandma Stoffel's Secret Ingredient Turkey Dressing

GRANDMA STOFFEL'S SECRET INGREDIENT TURKEY DRESSING

This is a delicious giblet dressing that no one will guess the secret ingredient that makes it especially good. I remember my Grandmother making this dressing as far back as 50 years ago and the recipe may have been made in our family for many years before that.

- Turkey giblets
- Chicken livers, 1/2 to 1 lb, depending on quantity of dressing desired (we always baked extra dressing in addition to stuffing a large bird)
- If you wish to make a dressing from scratch, I use dried bread cubes (unseasoned), chicken broth, lots of sliced celery and chopped onions sauteed in butter, salt, pepper and poultry seasoning to taste. (I don't recommend the use of sage in addition to the poultry seasoning.) Alternately you may start with a packed stuffing product or seasoned bread cubes.

Place giblets and chicken livers in a saucepan with cold water and a bit of salt. Simmer gently until cooked through. Remove and cool. (You may make use of the water giblets were cooked in to partly moisten the dressing but skim any foam first.) Cut up the giblets finely, discarding bone and gristle.

Place ingredients (excepting liquids) in an extra large bowl and mix lightly. Add broth or other liquids to your desired consistency. We have always enjoyed a very moist dressing. You may need to come back to add more liquid to the mixture a few times over the next half hour or so as the moisture is absorbed by the bread cubes.

Done!

Note: This giblet dressing may be prepared ahead. Grandma Adah always made the dressing and brought it to Mom the day before so she could stuff the bird in the a.m. Mom placed the remainder in a baking dish to cook along side the turkey. Oh, so good! And we did plenty of tasting the night before.