Giblet Stuffing
Giblet stuffing is a savory, bread-based side dish traditionally made with the giblets (heart, liver, gizzard) and neck of a turkey or chicken, mixed with aromatics like onions and celery, herbs, and broth. It is a classic centerpiece of American Thanksgiving and holiday feasts, often baked inside the bird or separately in a casserole dish.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the bread and fat from the giblets and added butter or drippings, while providing a good amount of protein. A typical serving offers iron, B vitamins (especially B12 from the liver), and selenium, with a rough calorie range of 350-450 kcal per cup.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 14 g |
| Carbs | 32 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Iron | 3.2 mg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 18 mcg |
| Niacin (B3) | 5 mg |
| Zinc | 2.5 mg |
| Phosphorus | 180 mg |
| Potassium | 220 mg |
| Folate | 40 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of 'nose-to-tail' eating, utilizing parts of the bird that might otherwise be discarded. Nutritionally, the liver and heart are dense sources of heme iron and vitamin B12, making it a more nutrient-rich stuffing than a plain bread version.
