Cherri’s Thanksgiving Gizzard Stuffing Recipe - Dish Ditty (2024)

Step 1

In large pot, combine water, gizzards, necks, 2 cups onions, 1 1/2 cups celery and poultry seasoning. Bring to a boil.

Step 2

Cover and reduce heat to a simmer. Simmer for 1.5 hours. Remove from heat and cool. It will take several hours for the stock to cool.

Step 3

In large bowl or pan, combine the bread cubes, 2 tsp poultry seasoning, 2 cups onions, and 1 1/2 cups of Celery. Yes, these are fresh cut onions and celery that are in addition to the ones used for the stock.

Step 4

Strain the stock. Remove the gizzards and cut into smaller pieces and add to the bread-cube mixture in the bowl. Remove the meat from the necks and add to the bread-cube mixture. Discard the remaining solids, reserving the strained stock.

Step 5

Pour half of the stock onto the bread cube mixture. Mix well. Continue to add stock until the bread is moist but not mushy. I add a couple cups at a time. Then I mix and test. Once you have the right consistency, test it to see if you need more seasoning. You shouldn't, but sometimes I've found I need a little more.

Step 6

Spray pan with Pam and put the bread stuffing into the pan.

Step 7

Spray tinfoil with pam and cover stuffing with pam.

Step 8

Bake at 350 degrees for one hour.

Step 9

Remove the tinfoil and bake for an additional 10-15 minutes or until it is browned on top.

Step 1

Spray a baking pan with pam. Mix together all the ingredients and baking pan. Bake covered at 375 degrees for 1 hour. Pull the top off and bake for an additional 15 minutes.