Aunt Jane always made this at Thanksgiving and it’s hard to imagine the holidays at her house without it. Nonetheless, it’s not a recipe for the faint of heart! Making this requires lots of concentration and prep work, and just about all the kitchen verbs, but the taste is worth it. Her original recipe is at the bottom, but first is my version that I’ve modified to use more herbs and simplify some of the ingredients and steps.

Turkey giblets (or chicken/beef livers. Can add extra if you have a small turkey and want more protein)
4 1/4 c. liquid chicken broth
1 onion, chopped
3 1/4 c. chopped celery
3 cloves fresh garlic
2 12-oz. bags of sage & onion flavored bread cubes
2 1/4 sticks unsalted butter (18 tbsp. or 1 1/8 cup)
3 eggs
2 tsp. salt
2 tsp. sage
1 tsp. thyme

Chop the onion, celery, and garlic (minced). This can be done the night before if you’re juggling a lot of different recipes. Keep the garlic separate for now.

Preheat oven to 350F.

Melt 1 stick of butter (1/2 cup) in a skillet and sauté the onion and celery. When the onion turns clear, add the garlic and sauté a little longer until you start to get some browning.

Dice the giblets/livers and sauté separately with the 1/4 stick (2 tbsp.) of butter until they brown.

Beat the eggs.

Melt the other stick of butter separately from the rest.

In a VERY large bowl, mix ALL the ingredients.

Pour concoction into a 9 x 13″ greased baking dish. Don’t smooth the surface too much — those rough spots will give the dish a little crunch to contrast the rest. Cover with aluminum foil, then bake at 350F for 1 1/2 hours (“or thereabouts”, as Aunt Jane would say). Take the foil off for the last 30 minutes to let it crisp up a bit.

If you pull all this off, fix yourself a drink and put your feet up!

Jane’s Original recipe:
Turkey giblets from cooking a whole turkey
2 c. liquid chicken broth
1 onion, chopped
3 c. chopped celery
12 c. cubed bread (8 c. plain, 4 c. sage & onion flavored)
2 sticks butter or margarine
2 c. water
2 cubes beef bullion
1 cube chicken bullion
3 eggs
2 tsp. salt
1 tsp. sage
1/2 tsp. thyme

Chop the onion and celery, preferably a day before you have to cook, and set aside. Boil the giblets; set aside with 2 c. liquid chicken broth. Preheat oven to 350F. Melt 1 stick of butter in a skillet and sauté the onion and celery. Meanwhile, bring 2 c. water to boil and add the bullion cubes; set aside. Also meanwhile, beat the eggs. Melt the other stick of butter separately from the rest.

In a VERY large bowl, mix the bread crumbs, giblet/broth medley, sauteed onion & celery, watered bullion cubes, beaten eggs, melted butter, salt, sage, and thyme. Pour concoction into a large, greased baking dish and bake at 350F for 1 1/2 hours (“or thereabouts”, as Aunt Jane would say).