Ty’s Grandma’s Stuffed Turkey with Giblet Gravy

Written by Published on in Holidays, Main Dishes

This is the best turkey & stuffing I’ve ever had. I’d never made a stuffed turkey before I met Ty. His Mama, Joy, showed me how. Back home in South Carolina my family would roast a turkey and make a pan of dressing to go along side with it. However, I will never not stuff my turkey again or make my gravy from the giblets haha.

Ty’s Grandma, Lois Myers, and Ty’s Mama, Joy, watching Ty and the High School National Finals Rodeo.

I took notes as we made the turkey a few years ago because I never wanted to forget how to make this. I’m so happy to share this recipe with ya’ll.

Every Thanksgiving Eve, Joy drives across the ranch to our house and we prep the turkey that evening. It’s such a fun tradition.

Adding some of the turkey juices to the gravy with Joy.

This recipe is also in my cookbook “Southern Fried Skinnyfied” along with many more family recipes. Some delicious sides to go with this are my:

  • Family and Friends Thanksgiving Tradition.
  • Horsemen, Pat Parelli and Craig Cameron singing and playing after dinner.
  • Look at that plate! YUM!
  • Jack Jack in a turkey coma.
Ty's Grandma's Stuffed Turkey with Giblet Gravy
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Ty’s Grandma’s Stuffed Turkey with Giblet Gravy

Recipe by Paige MurrayCourse: MainCuisine: AmericanDifficulty: Easy

Ingredients

  • 1 turkey (we get a 24 pounder)

  • Salt

  • Stuffing (double this for a 20-24 pounder)

  • 1 onion, diced

  • 4 ribs of celery, chopped

  • 1 pound of sausage (we use Jimmy Dean hot)

  • 1 tablespoon of butter

  • 1 bag of herbed stuffing bread crumbs

  • Chicken broth from the giblet gravy

  • Gravy

  • Giblets from the turkey

  • 2-3 boxes of chicken broth (8-12 cups)

  • 1 cup of all purpose flour

  • 1 cup of hot water

  • Juices from the turkey roasting

Directions

  • Night Before
  • Remove giblets & neck from the turkey.
  • Rub salt in your hands and salt the neck and butt cavity and outside of the turkey.
  • Put giblets and 2 boxes of chicken broth in a pot and bring to a boil. Turn off heat and let sit on stove overnight (or you can refrigerate but Joy just lets it sit on the stove)
  • For the stuffing sauté onion, celery an sausage in 1 tablespoon of butter.
  • Put herbed stuffing bread crumbs in a bowl and stir in the sausage mixture.
  • Add one cup of the giblet broth at a time to the breadcrumbs until it is all moist. It takes about 4 cups.
  • Stuff turkey on both ends with the stuffing. Place belly side up in a roaster pan and refrigerate.
  • If you have any leftover stuffing, put it in a dish and we will bake it the day of, adding some broth if it dries out, for about 30 minutes.
  • Morning Of
  • Preheat oven to 325.
  • Cover turkey and bake for 20 minutes per pound. Baste every 30-60 minutes with the juices. Turkey is ready when the stuffing, thickest part of breast and thigh reach 165 degrees. It’s I’ve to go out to 180 degrees or so!
  • 30 Minutes Before Serving
  • Make Gravy
  • Bring giblet broth back to a boil then return to low heat.
  • Once giblets are soft remove them from the broth and finely chop. Discard neck.
  • Bring back to a low boil.
  • Add 1 half cup of so of the juice from the turkey to the gravy.
  • Mix one cup of all purpose flour in a glass with one cup of hot water. Stir into gravy.
  • Add more turkey juice as needed until gravy is desire consistency.
  • Serving Time
  • Remove the stuffing from the turkey. Carve the turkey and serve with the stuffing and gravy.

Recipe Video

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