Maxine's Turkey Stuffing

Ingredients for Maxine's Turkey Stuffing

• 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

• 450g breakfast sausage, casing removed

• 1 350g bag Pepperidge Farm Herb Seasoned Stuffing

• Kosher salt and freshly ground black pepper

Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a large saucepan. Add 1450ml water; bring to a boil. Lower heat; simmer for 30 minutes. Add liver; simmer until broth measures 950ml , about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.

Preheat oven to 177°C. 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 120ml fuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared dish.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.