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Grandma's Turkey Stuffing

Submitted by Bobbie Meinecke, of Burton, TX

“I fix this at Christmas. Everyone loves it. This is my own recipe,” says Bobbie Meinecke, of Burton, TX. “I’ve made this since 1969.”


  • 1 8-oz. package long-grain and wild rice mix
  • 2 cups cooked giblets or livers and gizzards, chopped (reserve broth)
  • 1½ cups celery, sliced
  • ½ cup onions, chopped
  • 1½ cups mushrooms, sliced
  • ¼ lb. butter or margarine
  • 1 8-oz. package herb stuffing mix
  • 1 cup hot water or chicken broth
  • 1 2-oz. jar pimentos, sliced and drained
  • ½ cup parsley, chopped
  • 1 Tbsp. poultry seasoning
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 lbs. boiled shrimp, cut in pieces


Cook wild rice mix as directed on package. Cook giblets, saving broth. Sauté celery, onions, and mushrooms in butter for 2 minutes. Add herb stuffing mix, hot water or broth, pimentos, parsley, poultry seasoning, salt, and pepper. Mix well. Add hot cooked rice mix. Mix well. Add giblets and boiled shrimp. Add ½ to 1 cup of giblet broth as needed for moisture. Pour into baking dish and bake about 1 hour at 350 degrees.

Bobbie’s note: I put shrimp across the top for looks.