Cherri’s Thanksgiving Gizzard Stuffing Recipe

In large pot, combine water, gizzards, necks, 2 cups onions, 1 1/2 cups celery and poultry seasoning. Bring to a boil.

Cover and reduce heat to a simmer. Simmer for 1.5 hours. Remove from heat and cool. It will take several hours for the stock to cool.

In large bowl or pan, combine the bread cubes, 2 tsp poultry seasoning, 2 cups onions, and 1 1/2 cups of Celery. Yes, these are fresh cut onions and celery that are in addition to the ones used for the stock.

Strain the stock. Remove the gizzards and cut into smaller pieces and add to the bread-cube mixture in the bowl. Remove the meat from the necks and add to the bread-cube mixture. Discard the remaining solids, reserving the strained stock.

Pour half of the stock onto the bread cube mixture. Mix well. Continue to add stock until the bread is moist but not mushy. I add a couple cups at a time. Then I mix and test. Once you have the right consistency, test it to see if you need more seasoning. You shouldn't, but sometimes I've found I need a little more.

Spray pan with Pam and put the bread stuffing into the pan.

Spray tinfoil with pam and cover stuffing with pam.

Bake at 350 degrees for one hour.

Remove the tinfoil and bake for an additional 10-15 minutes or until it is browned on top.

Spray a baking pan with pam. Mix together all the ingredients and baking pan. Bake covered at 375 degrees for 1 hour. Pull the top off and bake for an additional 15 minutes.