The two keys to this scrumptious recipe are using cornbread for moisture and fresh sage for maximum herby flavor.
1/2 loaf whole wheat bread, dried out on the kitchen counter overnight and then broken into bite-size pieces
1/2 pan freshly made cornbread, broken into bite-size pieces
turkey giblets
3 cups water in a pan
1 large white onion, chopped
2 stalks celery, chopped
1 large handful fresh sage, finely chopped
salt and pepper, to taste
Simmer giblets in water for one hour.
Meanwhile, saute onions, celery, sage, salt and pepper until vegetables are softened. When giblets are cooked, chop up finely and add to onion mixture. Saute for another 1-2 minutes.
Pour giblet broth over vegetables. Add cornbread and bread to broth; mix gently. Place mixture in crockpot. Cover and cook on LOW for 4-6 hours.
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