Lemon-Parmesan Stuffing

Oxmoor House
5 cups


+ Add To Shopping List
2 medium onions, coarsely chopped (about 2 cups)
1/4 cup butter or margarine, melted
Turkey giblets, chopped
1 1/2 cups dry white wine
2 lemons, peeled, seeded, and diced
6 cups day-old bread cubes (about 8 slices bread)
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh sage
1 teaspoon salt
1 teaspoon freshly ground pepper


Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add giblets and wine. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets are tender.

Add lemon, and cook, uncovered, 2 minutes. Place bread cubes in a large bowl.

Pour giblet mixture over bread cubes; add Parmesan cheese and remaining ingredients, tossing mixture well.

Created date

October 2003