Giblet herb French bread stuffing has been a staple on our Thanksgiving table for many years. Purists would label this recipe dressing because it is cooked outside of the bird, but I prefer to call it stuffing. The French bread cubes are toasted well before assembling, so the stuffing still has a bit of a crunch, especially the pieces of bread that are next to the butter in the casserole dish. In my opinion, that is the best part!
This stuffing is flavored not only from the homemade stock, but also from the selection of six spices: sage, thyme, marjoram, rosemary, black pepper, and a sprinkle of salt. Since the majority of us absolutely love mushrooms, I’ve thrown that in too. I always make lots, so we can have seconds and leftovers. To garnish this dish, add a few fresh parsley leaves for added color.
To make this recipe, save 1/2 of your giblet stock from our giblet gravy recipe, and reserve 2 cups of your turkey stock from our roasted turkey recipe to moisten the bread cubes. Ran out of giblet and turkey stock when making our giblet gravy? Just substitute with 2 1/2 cups of chicken stock. If you have never tried giblet herb French bread stuffing at Thanksgiving, why not try making it this year?Print
- 1 loaf French bread, torn into bite-size pieces (10 cups)
- 5 tablespoons butter
- 1 large yellow onion, chopped (2 cups)
- 2 medium garlic cloves, minced
- 3 stalks celery, chopped
- 8 ounces mushrooms, sliced
- 1/2 cup cooked giblets, finely chopped
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1/4 teaspoon marjoram
- 1/8 teaspoon rosemary
- 1/8 teaspoon black pepper
- Sprinkle of salt
- 2 1/2 cups of a combination of giblet stock and turkey stock
- Tear up the french bread into bite size pieces. You should get 10 cups.
- Spread bread cubes out on two cookie sheets to air dry overnight, or a few hours.
- If needed, toast bread cubes in oven at 400F for 10 minutes, stir, rotate pans, toast 10 more minutes.
- In a large skillet, fry the four vegetables: onion, celery, mushrooms and garlic and the cooked giblets in 3 to 4 tablespoons of butter.
- Next add the 6 spices, sage, thyme, marjoram, rosemary, black pepper and salt, cook vegetables until soft.
- Put the toasted, dried out bread cubes in a very large bowl, add the vegetable mixture and stir until mixed.
- Add two cups of the giblet and turkey stock, mix until combined.
- If needed, add the last 1/2 cup of stock to the stuffing. The bread cubes should be moist, but not soggy.
- Butter your casserole dish before adding your stuffing.
- Cook at 400 F for 30 minutes covered with aluminum foil and 20 minutes uncovered.