Bea's Classic Giblet Stuffing

Serves 6-8


  • 2 cups water
  • turkey and/or chicken giblets from cavity
  • 4 tbsp butter
  • 1 medium onion, sliced
  • 8 cups Italian or Portuguese bread, torn into small pieces, crust on
  • 1 tsp dried sage
  • ½ tsp allspice
  • 1 tsp salt
  • ½ black pepper
  • ½ tsp Bell's poultry seasoning


  1. Boil turkey or chicken giblets in 2 cup of water for 5 minutes
  2. Meantime, in a large pan, melt butter over medium heat, add onions and sauté until they are translucent
  3. When giblets are done, remove from water and reserve cooking liquid. Chop giblets and add to onions
  4. Add torn bread and all the spices to the pan and stir
  5. Slowly add reserved liquid until all the breadcrumbs are moistened and cooked, 2-3 minutes
  6. Put stuffing in turkey or if baking, transfer stuffing to a casserole dish and bake at 325° for 20 minutes