Making Giblet Stock: To make turkey giblet stock, place the turkey giblets (giblets and neck), water, and salt in a small saucepan over low heat; bring to a simmer and simmer for about 1 hour, uncovered. Remove from heat and strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
What are giblets? A whole raw turkey is usually packaged with the giblets (sometimes sealed in a bag in the body cavity). The giblet bag in the turkey you buy usually includes the heart, liver, gizzard (a part of the turkey’s stomach), and neck. Giblets are those extra parts of the turkey you do not roast on Thanksgiving, but cook separately and use in your stock or gravy preparation. Check out how to make Perfect Turkey Giblet Gravy.
Important – whether you are using the giblets or not, remember to take them out of your raw turkey.
Making Turkey Stuffing: In a large pot (large enough to hold all the prepared stuffing) over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; saute until soft.
Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.
Proceed to stuff turkey in your usual way. NOTE: Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely - about 3/4 cup of stuffing per pound.
Check out Advice on Stuffing a Turkey Safely.
Immediately place the stuffed, raw turkey in an oven set no lower than 325 degrees F.
To cook your stuffed turkey, check out Guidelines For Roasting a Whole Turkey.
The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Makes enough to stuff a 20-pound turkey