• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 loaves of sliced white bread
  • 3 stalks celery
  • 2 onions
  • 2 apples (Jonagold)
  • 2 tablespoons sage
  • 2 teaspoons salt
  • white pepper
  • turkey giblets


  • If the bread is not slightly dry, place slices on a rack in the oven at a low heat (200° F.) and dry with the oven door slightly open while you prepare the other dressing ingredients.
  • Remove the giblets and neck from inside the turkey. Put them in a pan with about 6 cups of water, bring to boil and simmer while you prepare the rest of the dressing.
  • Chop the onions and celery. Pour a little oil in a frying pan and sautee the onions and celery until the onions are translucent. Set aside.
  • The bread should be dry but not crisp by now. Cut the bread slices into 1 inch pieces and put in a large bowl. Mix in the onions and celery. Remove core, stem and blossom ends from the apples, chop into 1/2 inch pieces and add to the bread mixture. Add crushed sage, salt and white pepper. Mix well.
  • Remove the giblets from the pan of water and chop. Add these to the bread mixture. Add 2 beaten eggs and mix well. Add the giblet stock gradually, mixing it in, until the bread is moist but not wet.
  • Put the dressing in the turkey, fasten the openings together and roast.

Categories: Stuffing 
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