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8 c. bread cubes or prepared stuffing mix
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. butter
2 c. turkey or chicken broth
1 tsp. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. pepper

NOTE: If you use prepared stuffing mix, adjust other seasonings as desired. Prepared stuffing mix is generally high in sodium so you may wish to use your own seasonings and adapt as you wish for your family's tastes.

If you feel ambitious or are concerned about sodium intake, cook neck, heart, and gizzard in salted water, simmering slowly an hour or until tender. Turkey liver may be added the last 30 minutes. Remove meat from neck and dice with giblets. Measure broth adding more water as needed to make two cups and return diced meat to broth.

If you prefer, use canned consomme, chicken bouillon cubes or granules to make two cups of broth. These are quite salty, unless you select a sodium restricted broth base.

Chop onion and celery. These can be cut up the day before, placed in covered container and refrigerated until ready to be used.

Prepare bread cubes and place in large mixing bowl. Melt butter in skillet and saute onion and celery. Pour over bread cubes, add seasonings and toss together. Moisten with broth, combining lightly but well. Pack lightly into slow cooker, cover and set on high for one hour. Turn to low and cook another 30 to 45 minutes or until done.

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