Ingredients Jump to Instructions ↓

  1. Giblets from turkey - cooked

  2. (liver, heart, gizzard, and neck)

  3. 4 cups 948ml Turkey stock or broth

  4. (or chicken broth or stock)

  5. 2 Chicken bouillon cubes

  6. 2 teaspoons 10ml Poultry seasoning

  7. 2 tablespoons 30ml Reserved uncooked Cornbread Stuffing Mix - - (heaping)

  8. 3 tablespoons 45ml Cornstarch

  9. 1/3 cup 78ml Cold water

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 1 Hard-boiled egg - sliced

  13. Cornbread Stuffing - (see recipe)

Instructions Jump to Ingredients ↑

  1. Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

  2. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

  3. This recipe yields 6 to 8 servings.


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