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Giblet Sage Dressing

giblet sage dressing in dish
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This giblet sage dressing brings deep, savory flavor to the table with tender giblets, earthy sage, and aromatic celery and onion. Simmered in rich chicken stock, each bite offers a balance of classic holiday comfort and a hint of rustic charm. Perfect alongside roasted turkey, this dressing makes a timeless side with layers of warmth and tradition.

Ingredients

Units Scale
  • 2 pounds high quality white sandwich bread, cut into 1/2 – 3/4 inch cubes
  • 16 ounces turkey giblets, add additional chicken gizzards to get 16 total ounces, diced
  • 7 stalks celery, diced
  • 1 medium yellow onion, diced
  • 3 large eggs
  • 32 ounces chicken stock
  • 16 ounces turkey broth (from boiling giblets)
  • 8 ounces unsalted butter, cut into 8 equal pats
  • 3 cloves fresh garlic, crushed
  • 2 teaspoons sage
  • 1 teaspoon allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  1. Rinse the giblets, including the extra skin from around the neck.  Add chicken gizzards to make 16 ounces.  Simmer the giblets until fully cooked.  Save the broth to use later in the dressing.
  2. Preheat your oven to 270°F, while the oven is heating up, cut the bread into 1/2 inch cubes and spread evenly on two cookie sheets.
  3. Place the cookie sheets in the oven until the bread is dry – 45-60 minutes, depending upon how densely you pack the bread – turn the bread about half way through the cooking time.  When done, remove from the oven and set aside to cool.
  4. While the bread is drying, dice the celery and onion and place in a large mixing bowl.
  5. Set the oven to 350°F to preheat.
  6. Place the dried bread cubes into the large mixing bowl with the celery and onion.  Evenly distribute the butter pats over the top of the bread cubes.  Add the garlic, sage, and allspice.  Then add 2 cups of the turkey broth and stir to combine.
  7. Add the eggs to the dressing and stir to combine.  Add 2 cups of chicken stock, stir to combine.  At this point, taste the dressing, the add seasoning (salt and pepper) to your taste.  The bread should be moist but not saturated.  Add up to 2 more cups of chicken stock if necessary taking care not to add so much stock that the dressing becomes mushy.
  8. Spray a 13 x 9 casserole dish with non-stick coating.  Add the dressing to the casserole dish and cook in a 350°F oven for 45 minutes.

Find it online: https://foodienoise.com/giblet-sage-dressing/