Maxine'S Turkey Stuffing

Name: Maxine'S Turkey Stuffing
Ingredients: 1 bag turkey giblets; 1 turkey neck; 4 celery stalks, coarsely chopped, divided; 1/2 cup celery leaves; 3 sprigs flat-leaf parsley plus 1/3 cup leaves; 8 black peppercorns; 1 bay leaf; 3 tablespoons unsalted butter, cubed, plus more; 1 pound breakfast sausage, casing removed; 1 12-ounce bag Pepperidge Farm Herb Seasoned Stuffing; Kosher salt and freshly ground black pepper

11 ingredients

3 steps

Ingredients

1 bag turkey giblets
1 turkey neck
4 celery stalks, coarsely chopped, divided
1/2 cup celery leaves
3 sprigs flat-leaf parsley plus 1/3 cup leaves
8 black peppercorns
1 bay leaf
3 tablespoons unsalted butter, cubed, plus more
1 pound breakfast sausage, casing removed
1 12-ounce bag Pepperidge Farm Herb Seasoned Stuffing
Kosher salt and freshly ground black pepper

Directions

1

Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a large saucepan. Add 6 cups water; bring to a boil. Lower heat; simmer for 30 minutes. Add liver; simmer until broth measures 4 cups, about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.
2

Preheat oven to 350°F. Butter a 2-quart baking dish. Cook sausage in a large skillet over medium heat until browned and cooked through, about 10 minutes. Chop parsley leaves and remaining celery in a processor. Add neck meat, giblets, and sausage; pulse just to combine. Transfer to a large bowl; add stuffing mix. Add turkey broth by 1/2 cupfuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared dish.
3

Cover dish with foil. Bake until heated through, about 40 minutes. Uncover; dot with butter and bake until browned, about 20 minutes longer.