Giblet Stuffing for Turkey

Ingredients

• Put the giblets in a saucepan
• sprinkle over a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• four ounces of butter
• two breakfast cups of stale breadcrumbs
• a good seasoning of salt, pepper and any powdered sweet herbs except sage
• add a wine glass of sherry or Madeira wine

Method

1. 1

   Boil giblets in water with salt and pepper until tender.

2. 2

   Save the water for gravy.

3. 3

   Chop giblets fine, cook with butter, breadcrumbs, and seasoning until light brown.

4. 4

   Add wine to complete the stuffing.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 24. The excerpt below is the record exactly as published.

GIBLET STUFFING FOR TURKEY— Put the giblets in a saucepan over the fire with boiling water to cover, sprinkle over a teaspoonful of salt and a quarter of a teaspoonful of pepper and boil gently until tender. Save the water in which the gib- lets were boiled to use for gravy. Chop the giblets quite fine, put them in a frying pan over the fire with four ounces of but- ter, two breakfast cups of stale breadcrumbs and a good season- ing of salt, pepper and any powdered sweet herbs except sage. Stir all these ingredients together until they are of a light brown, add a wine glass of sherry or Madeira wine

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