In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets 20 minutes, or until cooked through. Let cool; finely chop. Reserve 1/2 cup cooking liquid.
Preheat oven to 375°. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and chopped giblets and sauté, stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguiça in half lengthwise, then slice into 1/4-in.-thick half-moons.
Put bread cubes in a large bowl and stir in celery mixture, linguiça, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.
Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.
We really liked this variation on a regular bread dressing. I made a 2nd type of dressing as well and would recomend serving 2 kinds if you are doing this for Thanksgiving. You can taste a little of the soy sauce, so traditional purists may be put off. The marinade helped to give the dish a beautiful color. We did use real Portuguese sausage (found in the nick off time, at store closing the night before Thanksgiving), but you could easily substitute any smoked sausage. Our Portuguese sausage had more spice than Polish but less spice than Andouille.
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