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Ingredients

• ✓ turkey giblet
• turkey broth
• margarine
• cornbread stuffing mix
• pork sausage
• ground beef
• onion
• egg
• oyster
• poultry seasoning
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
3. 3 Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

By Nancy

Ingredients

• ✓ turkey giblet
• egg
• black pepper
• salt
• bay leaf
• sage
• parsley
• self-rising flour
• egg
• cream of chicken soup
• turkey
• turkey broth
• celery
• onion
• butter
• bread
• cornbread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
2. 2 Combine cornbread and stale bread cubes in a large bowl; set aside.
3. 3 Melt butter in a large skillet over medium heat. Add onions and celery; cook and stir until translucent, 5 to 10 minutes.
4. 4 Add onion mixture, turkey broth, chopped turkey, soup, hard-cooked eggs, giblets, and flour to cornbread mixture; stir until all cornbread wet. Stir in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs; stir to combine. Mixture should be "soupy." Divide evenly and pour into the prepared pans.
5. 5 Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

By Mary Lynne Williams

Ingredients

• ✓ turkey giblet
• celery
• onion
• cornbread
• oyster
• parsley
• basil
• salt
• paprika
• sage
• nutmeg
• egg
• chicken stock

Instructions

1. 1 In a skillet, saute the celery with the onions until the onions are translucent.
2. 2 In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
3. 3 Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

By Erika Michael

Ingredients

• ✓ turkey giblet
• turkey drippings
• all-purpose flour
• turkey stock
• sage
• black pepper
• salt

Instructions

1. 1 Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
2. 2 Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

By Bode

Ingredients

• ✓ turkey giblet
• flour
• turkey gravy mix
• water
• turkey pan drippings

Instructions

1. 1 Whisk flour and gravy mix together in a large saucepan. Gradually whisk in water and pan drippings until smooth. Stir in giblets.
2. 2 Cook, stirring frequently, over medium-high heat until gravy comes to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.
3. 3 Remove from the heat and serve. Gravy will continue to thicken as it stands.

By Allrecipes Member