For the author’s recipe, use the kind of white bread typified by the Wonder brand. If you shun giblets, omit the steps for preparing stock and simply use 4-5 cups of canned chicken broth.
Makes 12-14 cups
1 package giblets
8 cups water
1 small yellow onion, quartered
2 ribs celery, halved
1 bay leaf
1 tsp salt
5 whole black peppercorns
3 loaves soft white bread (about 4 lbs)
1 cup salted butter
2 yellow onions, chopped (about 4 cups)
4 stalks celery, chopped (about 2 cups)
2 tsp poultry seasoning, or to taste
Salt and black pepper to taste
(1) 1-2 days before you plan to serve the stuffing, set bread slices out on baking sheets to dry, turning occasionally.
(2) On cooking day, cut each bread slice into 12 squares (about 20 cups).
(3) Combine all stock ingredients in a saucepan.
(4) Bring to a boil over high heat, lower heat and simmer 1 hour.
(5) Strain, reserving liquid and cooked giblets; discard vegetables and bay leaf.
(6) Finely chop neck, heart and liver. Set aside.
(7) In a tall stockpot, melt butter over medium heat.
(8) Add chopped onions and sauté, stirring occasionally, about 5 minutes.
(9) Add chopped celery and continue cooking and stirring until translucent but not browned, about 3 minutes.
(10) Turn heat to low and add 8 cups cubed bread to pot. Season with poultry seasoning, salt and pepper and stir well. Repeat with remaining bread.
(11) Stir in just enough stock (about 4 cups) to moisten, and mix in giblets.
You may use the mixture to stuff a bird, or place it in a baking dish, dot with butter and crisp it under a broiler for 5 minutes to serve as is.