Grandma’s Giblet Stuffing
This recipe has been passed down in the family. It will feed from 4-6 and can be increased or decreased to feed more or less.
Four cups toasted breadcrumbs in large mixing bowl.
Four boiled eggs chopped
1 can cream of mushroom soup
½ cup milk
3 cups giblet broth
Chopped giblet meat
One medium sweet onion chopped
Two celery stalks finely chopped
Two garlic cloves minced
1/2 cup chopped parsley
3 tsp sage -2 tsp salt-1 tsp pepper (add more or less seasoning as preferred)
Boil giblets until done, remove from broth and set aside to cool. Save broth.
Boil eggs and set aside to cool.
Sautee onions, celery, garlic and seasonings until onions and celery are tender. Add to breadcrumbs along with meat from giblets and boiled eggs. Add broth and stir. Add milk to soup and stir with fork before adding to breadcrumbs. Stir breadcrumb mixture well and put into baking dish. Bake in 325-degree oven until top just begins to brown.