Giblet Stuffing

Ingredients

• a teaspoonful of salt
• a quarter of a salt-spoonful of pepper
• four ounces of butter
• two cupfuls of stale bread
• a palatable seasoning of salt, pepper, and any powdered sweet herb except sage
• a glass of sherry or madeira

Method

1. 1

   Put the giblets in boiling water with salt and pepper, boil until tender, save the water for gravy.

2. 2

   Chop giblets finely, fry with butter, add stale bread and seasonings, stir until light brown, then add sherry or madeira and use for stuffing the turkey.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 200. The excerpt below is the record exactly as published.

GIBLET STUFFING. Put the giblets over the fire, in enough boiling water to cover them, with a teaspoonful of salt and quarter of a salt- spoonful of pepper, and boil them gently until they are tender ; save the water in which the giblets were boiled, to use for gravy ; chop them quite fine, put them in a frying- pan over the fire with four ounces of butter, two cupfuls of stale bread crumbled fine, a palatable seasoning of salt, pepper, and any powdered sweet herb except sage ; stir all these ingredients together until they are light brown; add a glass of sherry or madeira

Cook this with the app: pantry check, scaling, and the assistant.