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Undercover Jetsetter Stuffing




Olive oil

Turkey Gizzards (sweet breads), if desired

1 Tablespoon Garlic powder

1 Tablespoon Onion powder

2 Tablespoon Herbs de Provence

Loaf of potato bread


Chop up celery and onions. Cook in olive oil with garlic powder, onion powder, Herbs de Provence until slightly brown.

Slow boil gizzards (sweat breads) from turkey in water or turkey stock. After a few hours, cut the gizzards into the celery and onions.

Add Turkey stock and a small amount of gizzard water to onions, celery, and gizzards and let cook for another 20 minutes.

Rip up loaf of potato bread into a bowl overnight so it gets crusty.

Dump the cooked celery and onions onto the bread and mix.

Add to turkey after turkey has cooked for at least 30 minutes.

Take remainder and place into silver foil, wrap it up, and place in the oven at 350 degrees.

Let it cook for 3 hours. Occasionally take turkey drippings and add to the stuffing.

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