Grilled Fish with Mango Salsa

I really love the orange mangos and they're in season!!!  This is a very good light and delicious dinner:

Grilled Fish with Mango Salsa

3-4 fish fillets (Mahi Mahi is wonderful) 1 jalapeno, seeded and chopped

1 Tbsp. fresh squeezed lemon juice               1/3 cup diced red or green onion

2 tsp. Brown Dog Seasoning                         1 Tbsp. lime juice

3 Tbs. Butter                                                2 Tbsp. chopped cilantro

1 mango, peeled and diced                           salt & pepper to taste

½ cup cucumber, peeled and diced

In a bowl, mix the mango, cucumber, jalapeno, onion, lime juice, cilantro and salt & pepper to taste.  Chill the mango salsa while grilling the fish.  Heat for 30-40 seconds in microwave and stir thoroughly while warm to allow to meld.  Cook fish on the grill (a basket is preferred), basting with the lemon and butter seasoning.

BBQ Shrimp

It's grilling time in Spring.  I love these shrimp!

Bacon Wrapped Shrimp

Great Appetizer for Bar-B-Que’s

 

Large shrimp, peeled & deveined                             jalapeno slices

Thin sliced bacon, cut in 3” pieces

Put one slice of jalapeno on each piece of shrimp.  Wrap the bacon around the shrimp and jalapeno, leaving the ends on the bottom.  Place on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side.  Very good when grilled outside!!!  

Lemons!!

Try this wonderful dessert:

Lemon Tiramisu

 

Lemon Curd                                                 40-50 Lady Fingers (Savoiardi if can)

3 lemons                                                     1 ½ cups whipping cream

1 ½ cups white sugar                                   4-5 Tbsp. sugar

1 stick butter, softened                                1 15 oz. Mascarpone cheese

2 whole eggs

2 egg yolks                                                  Lemon Sauce-1/4 cup Lemoncello OR

½ cup fresh lemon juice                               2 Tbsp. Lemon juice        

Dash of salt                                                  2 Tbsp. water

                                                                   2-3 Tbsp. sugar

For the Curd:  Remove the zest of the 3 lemons with a carrot peeler, trying not to catch the white pith.  Put the zest and sugar in a food processor.  Pulse until the zest is finely chopped and mixed well with the sugar.  Set ½ cup aside for topping.  Cream the butter with a mixer then add the sugar and lemon mixture.  Add the eggs and egg yolks, 1 at a time then add the lemon juice and dash of salt.  Mix thoroughly.  Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 8 minutes), stirring continuously.  The lemon curd with thicken just before it simmers.  Remove from heat and cool.  Lemon Sauce:  If you use Lemoncello, make sure it is a good Italian brand.  If not, mix the lemon juice, water and sugar in a small saucepan and bring to a boil.  Stir until thickened a few minutes and all sugar has dissolved.  Let it cool.  Now for the Tiramisu:  Whip the cream in a large bowl with 2 tablespoons of sugar until thick and soft peaks form.  In another bowl, cream the mascarpone with additional 2-3 tablespoons of sugar until mixed.  Mix in ¼ of the cream into the mascarpone.  Using a rubber spatula, fold remaining whipped cream in.  Set aside.  Place a layer of lady fingers on the bottom of a 13 X 9 X 2” serving dish.  Drizzle a few tablespoons of Lemoncello or Lemon Sauce on Lady Fingers.  Spoon ½ of the Lemon curd, followed by ½ of the cream mixture.  Repeat layers again:  Lady fingers, Sauce, Curd & Cream.  Refrigerate until set (4 hours or overnight).  When you slice to serve, sprinkle some of the reserved sugar & lemon mixture that you set aside.  Yumm!!!

Need something green for St. Patty's Day? These are yummy!

Mint Brownies

1 cup white sugar                                         ½ cup butter, softened

½ cup butter, softened                                 2 Tbs. Crème de Menthe liqueur

4 eggs                                                         6 Tbs. Butter

1 ½ cups chocolate syrup                              1 cup semisweet chocolate chips

1 cup flour                                                   drop of green food color 

2 cups confectioners’ sugar

Preheat oven to 350°.  Grease 9 X 13” baking dish.  In a large bowl, cream together 1 cup of sugar and ½ cup of softened butter until smooth.  Beat in eggs one at a time, then, stir in the chocolate syrup.  Stir in the flour until just blended.  Spread the batter evenly into the prepared pan.  Bake for 25 to 30 minutes, or until top springs back when lightly touched.  Cool completely in the pan.  In a small bowl, beat the confectioners’ sugar, ½ cup butter and Crème de Menthe until smooth.  Spread evenly over the cooled brownies, then chill until set.  In a small bowl over simmering water, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth.  Allow to cool slightly, then spread over the top of the mint layer.  Cover and chill for at least 1 hour before cutting into squares.

Appetizer for Anytime!!!

These are so delicious.  Make alot, they just disappear.

Asparagus Wraps

 

2 lbs. Asparagus spears                                2 lbs. thin sliced Black Forest Ham

8 oz. cream cheese, softened                       Optional:  sprinkle dill on cheese

Trim asparagus by breaking the asparagus (it will naturally snap between the tender part and the tough part), and discard tough ends.  Place asparagus and

1 Tbsp. water in a microwave safe 11 X 7” dish.  Cover and cook on high 2-3 minutes or until crisp-tender.  Drain and pat dry.  Spread a thin layer of cream cheese on the ham and roll around asparagus. 

Great Pasta Dish!

Artichoke and Sundried Tomato Chicken

4 boneless, skinless chicken breasts            1/4 cup prepared sundried tomato

salt and pepper for seasoning                         pesto (Classico or Fresh Market)

2 cloves garlic, finely chopped                     1 14 oz. can Artichoke hearts

¼ cup your favorite white wine                       (quartered)

1 Tbsp. olive oil                                            fresh basil leaves for garnish

1 (14.5 oz.) can diced tomatoes w/juices

  

Season both sides of the chicken with salt and pepper.  Heat a skillet on a medium high heat, and add the olive oil till just smoking.  Place chicken in the skillet and brown on both sides, about 3-4 minutes on each side.  Remove chicken from the pan and set aside. Put garlic in the pan, and sear, till aromas begin to release, this will happen quickly, maybe just a minute or so, and garlic turns golden brown.  Take pan AWAY from the heat and add the wine.  Scrape the browned bits from the bottom of the pan and let wine reduce for about 1 minute. Pour tomatoes into pan, and cook for 1 minute, stirring constantly.  Stir in pesto and artichokes.  Return chicken to the pan, and cover.  Lower heat to medium low, and continue until chicken is finished cooking through, approximately 10 minutes.

Place on plate and garnish with chopped fresh basil leaves.  Serves 4

Stuffed Peppers!

Sprouts has wonderful yellow, orange and red bell peppers right now.  Their sausage is very lean and these peppers are great!  You can use pasta, couscous or rice to fill these little darlin's . . .

Stuffed Bell Peppers

Extra Cheesy Stuffing with Sausage

2 cups shell macaroni (8 oz)                         2 cups (8 oz.) mozzarella, grated

8 bell peppers (yellow, orange, red and/or     3 oz. cream cheese, softened

  green) tops cut off & insides removed         ¾ cup (3 oz.) grated parmesan

1 lb. Italian sausage                                      ½ tsp. basil

2 jars (16 oz) spaghetti sauce                      salt & pepper to taste

Preheat oven to 375°.  Cook macaroni in boiling salted water until al dente.  In large saucepan over medium heat, cook and crumble sausage until browned.  Drain.   In large bowl combine drained macaroni, cream cheese, mozzarella and half of the parmesan.  Mix to coat.  Add half of one jar of sauce to make coating look “pink”.  Pour other half of first jar of sauce in bottom of large baking pan.  Place peppers upright in pan.  Fill each pepper with macaroni and cheese stuffing (letting the filling overflow generously into pan).  Spoon second jar of sauce over peppers and sprinkle with remaining parmesan cheese.  Cover and bake 45 minutes.  Remove cover and bake 5 minutes more.  (Make sure peppers are soft before removing cover).  Serves 8.

Chicken & Wild Rice Soup

This is so delicious on a cold day:

Creamy Chicken & Wild Rice Soup

4 cups chicken broth                                    1 cup chopped carrots

2 cups water                                                1 cup chopped celery

2 cooked, boneless chicken breast                ¾ cup flour

   Halves, shredded                                       ½ cup butter

1 (4.5 oz) pkg. quick cooking long                2 cups heavy cream

   Grain & wild rice with seasoning packet      ½ tsp. salt & pepper (to taste)

In a large pot over medium heat, combine broth, water and chicken.  Bring just to boiling, then stir in carrots, celery, rice, reserving seasoning packet.  Cover and remove from heat.  In a small bowl, combine salt & pepper & flour.  In a medium saucepan over medium heat, melt butter.  Stir in contents of seasoning packet until mixture is bubbly.  Reduce to low then stir in flour mixture by tablespoons, to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Cook until thickened, 5 minutes.  Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10-15 minutes.

Beef Stroganoff

Beef Stroganoff

My Husband’s Favorite

1 lb. sirloin beef (cut in ¼” strips)                  1 clove garlic, minced

1 Tbsp. flour                                                 2 Tbsp. butter

½ tsp. salt                                                   3 Tbsp. flour

2 Tbsp. butter                                              1 Tbsp. tomato paste

3 oz. can sliced, drained, mushrooms           10 oz. can beef broth

½ cup chopped onion                                   2 Tbsp. white wine

1 cup sour cream

Combine 1 Tbsp. flour and salt.  Coat meat with flour mixture.  Heat skillet and add 2 Tbsp. butter.  When melted, brown meat on both sides.  Add mushrooms, onion and garlic.  Cook until onion is tender and remove all.  Add 2 Tbsp. butter, 3 Tbsp. flour and blend.  Add tomato paste and broth.  Cook and stir on medium until thick and bubbly.  Return meat, stir in sour cream and wine until heated through.  Do Not Boil.  Serve over buttered noodles.

White German Chocolate Cake

This is a wonderfully delicious cake!

White German Chocolate Cake

1 box white cake mix                                   1 tsp. vanilla extract

1 small box White Chocolate Pudding Mix      1/3 cup chopped pecans 

¾ cup oil                                                      1/3 cup coconut

¾ cup milk                                                  

4 eggs                                                         1  tub Coconut Pecan Icing

Preheat oven to 350.  In large mixing bowl, mix cake mix, pudding mix, oil, milk, eggs and vanilla.  Stir until mixed well.  Gently add pecans and coconut.  Pour into lightly greased cake pan/s.  Bake according to cake mix directions.  Cool 10 minutes and remove from pans.  Ice and enjoy!!!

The Best Cookie I Ever Ate!

I love this cookie and hope you do too!

Salted Caramel Shortbread w/Chocolate Drizzle

(The best cookie – EVER!)

1 1/2 cups unsalted butter, softened           14 oz. pkg. caramels, unwrapped

3/4 cup sugar                                     2 Tbs. milk or cream

1 teaspoon vanilla                                      4 oz. semisweet chocolate, chopped

3 1/2 cups Gold Medal® all-purpose flour    ¼ cup cream

                                                                 1 tsp. Kosher or Sea salt

Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.  Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough. Bake 12 to 14 minutes or until set and just barely light golden (do not over bake). Remove from cookie sheets to cooling racks; cool completely.  In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.

In small saucepan melt chocolate and 1/4 cup cream on low heat until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Cabbage Rolls for New Year's Good Luck!!!

Holubtsi - Cabbage Rolls

 

We make these for New Year’s Day as “Good Luck”

¾ lb. Lean Hamburger                              1 Large Onion

2 cups Rice                                                 1 16 oz. can Tomatoes

6 slices Bacon                                            Salt & Pepper (about 3 tsp. Salt)

1-2 Cabbage Heads                                   Garlic Powder

½ cup Olive Oil                                           ¼ tsp. Dill

½ cup Vinegar                                            Ham Hocks

Cut core from cabbage and drop in pot of boiling water until leaves a little soft.  Chop bacon and sauté w/chopped onion.  Mix raw hamburger, washed rice, bacon and onions, salt & pepper, garlic powder & dill.  Line bottom of roaster with outer cabbage leaves.  Roll cabbage rolls LOOSE and put in roaster.  Put in ham hocks, tomatoes, oil, vinegar in & fill with water to top of cabbage rolls.  Cover with left over leaves (to prevent scorching).  Bring roaster to full boil on top of stove, then turn down for ½ hour on top of stove.  Then to oven at 325 for 2 ¼ hours.  Take lid off for ½ your if very wet.

Shortbread Cookies for the Chocolate Lover!!

These are wonderfully old fashioned, but with a twist ~ drizzled with chocolate!!!!  I make some with and some without chocolate for the purist. 

Shortbread Cookies

¾ lb. unsalted butter, room temperature          3 ½ cups flour

1 cup sugar, plus more for sprinkling                ¼ tsp. salt

1 tsp. vanilla extract                                    ¾ cup semisweet chocolate chips

Preheat oven to 350 degrees.  With an electric mixer fitted with a paddle, mix together the butter and 1 cup of the sugar until they are just combined.  Add the vanilla.  In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture.  Mix on low speed until the dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk.  Wrap in plastic and chill for 30 minutes. 

Roll the dough ½” thick and cut with a 3 X 1” finger shaped cutter.  Place the cookies on an ungreased or parchment lined cookie sheet and sprinkle with sugar.  Bake for 20-25 minutes, until the edges just begin to brown.  Allow to cool to room temperature.  Allow to cool to room temperature.

While still on the parchment paper, put ½ of the chocolate chips in a glass bowl and microwave for about 30 seconds on high.  Stir with a wooden spoon.  Continue to heat and stir the chocolate chips in 15-30 second spurts until chocolate is just melted.  Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth.  Stir vigorously until the chocolate is smooth and slightly cooled.  Stirring makes it glossier.  Drizzle ½ of each cookie with just enough chocolate to coat it.  Don’t do the whole cookie – you need “finger room”.

Appetizers for the holidays that are easy and oh, so tasty!

These are great snacks and appetizers to have during the holidays and gatherings . . .

Artichoke Jalapeno Dip

With a Texas Flair!

1 8 oz. cream cheese, softened                    1 clove garlic, minced

1 14 oz. can artichoke hearts, chopped        2 Tbsp. parmesan or asiago cheese   

1 Tbsp. chopped jalapenos                           2 Tbsp. seasoned bread crumbs         

1 Tbsp. lemon juice                                      1 Tbsp. butter, melted

salt & pepper to taste

Mix cream cheese, drained, chopped artichoke hearts, jalapenos, lemon juice, garlic, parmesan and a little salt and pepper.  Pour into buttered baking dish.   Mix bread crumbs with melted butter.  Sprinkle on top.  Bake at 350° about 15 minutes, until heated through and lightly browned on top.  Serve with crackers.

Bacon Wrapped Water Chestnuts

These are great for parties & showers – make plenty!

Water chestnuts, drained                                      brown sugar

Thin sliced bacon, cut into thirds                  few drops of maple syrup

Wrap each water chestnut with a piece of bacon and secure with a toothpick.  Line a pan with foil (for easy clean up).  Place bacon wrapped chestnut on the foil and put a few drops of maple syrup on each one.  Sprinkle the tops with brown sugar.  Broil until the bacon is done.

Cheese Ball

Great to make ahead and freeze for the holidays!

3 8oz. pkg. Cream Cheese, softened           1 lb. shredded Cheddar Cheese

½ tsp. minced Garlic                                    1 cup Pecans, coarsely chopped

1 Tbsp. Worcestershire Sauce                       ¼ cup chopped fresh Parsley

1 Tbsp. Hot Pepper Sauce

These are great to make ahead and freeze for the holidays! In a large glass bowl with mixer, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce.  Blend well.  Add Cheddar cheese and mix until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.  While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl.  Remove the balls from the freezer and roll them in the pecan and parsley mixture.  Makes 3-4 balls (make several sizes to accommodate sizes of gatherings).

Stuffed Potatoes

New Potatoes make these little darlin’s irresistable

24 new red potatoes, halved                        ½ cup crumbled cooked bacon, plus             

2 tsp. extra virgin olive oil                               more for garnish         

1 ½ cup sour cream                                     ¼ cup chopped flat-leaf parsley

1 cup crumbled blue cheese                         ¼ chives, finely chopped

Salt & fresh ground pepper                          paprika for garnish

Preheat oven to 400°.  In a medium bowl, toss the potatoes with the olive oil.  Place cut side down on a baking sheet and bake until the skins are crisp, about 20-25 minutes.  Let cool.  Scoop out the center of each potato half and place in a medium bowl.  Stir in the sour cream, blue cheese, salt and pepper, bacon, parsley and chives.  Fill each potato skin with the sour cream mixture and top with more crumbled bacon, paprika and parsley. 

Tortilla Rollups

Everyone loves these – taste great – make ahead!

1 pkg. smoked turkey                                  2 celery stalks

1 green onions                                            1 8 oz. cream cheese, softened

¼ cup green stuffed olives                          flour tortillas

Chop first 4 ingredients in food processor.  Add to cream cheese.  Spread over tortillas and roll up tightly.  Refrigerate at least 2 hours and slice into 1” pieces.

Elegant and Easy Christmas Dinner

For an Elegant and Easy Christmas Dinner . . .  this allows you a little time in the kitchen and lots of time with family.  Serve with Sweet Potatoes that can be made in advance.  Relax, enjoy and laugh alot!!! 

Pork Tenderloin – Family Favorite

Looks Fancy & Impressive but Amazingly Easy

1 ½-2 cups Italian seasoned bread crumbs  2 lbs. Pork tenderloin

Pinch of sage and salt                                  ¼ - ½ cup olive oil

Preheat oven to 425°.  Mix bread crumbs, sage, salt and olive oil in bowl to reach consistency that will be moist enough to stick to the meat when pressed.  Place pork on a shallow cooking sheet.  Press the crumb mixture onto all sides of the meat until there is no pink showing, usually ¼” thick.  Bake for at least 35 minutes until a meat thermometer reads 165°, or until there is no pink when the pork is cut.  Let the pork rest for 10 minutes, then cut into ½ “ slices.

Sweet Potato Casserole

3 cups Sweet Potatoes                                 Topping:

4 Tbsp. Butter                                              ½ cup Butter

¼ cup Milk                                                   ½ cup Pecans

¼ cup Brown Sugar                                     ¼ cup Flour

1 tsp. Vanilla                                                ½ cup Coconut (optional)

                                                                   ¼ cup Brown Sugar

Whip together potatoes, butter, milk, brown sugar & vanilla.  Place in buttered casserole.  Mix topping and spread on potatoes.  Bake at 350 for 30 minutes.

Christmas Main Dish

This is an Elegant and Delicious Christmas Main Dish:

Pork Loin Stuffed with Cranberries & Dressing

1 3# Pork Loin                pinch of sage
Stuffing Mix                     olive oil
Dried Cranberries            salt & pepper

Filet the pork loin to a thickness of 1".  Lay pork flat and rub with olive oil.  Mix cranberries with your favorite stuffing mix.  Spread stuffing and cranberries over pork and roll up.  Tie wih string to secure.  Rub outside of pork with olive oil, salt and pepper.  Roast at 325 for 1 hour.  Check to be sure temperature reaches 160 degrees.  Remove from oven and let rest for 10 minutes before slicing.

A Few Sides to Go with the Turkey, Dressing, Gravy & Mashed Potatoes!!!

Here are a few of my favorite sides. 

Broccoli Salad

Excellent Salad for Thanksgiving or any Festive Occasion

1 head of broccoli in small pieces                 Dressing              

1 medium onion, chopped                            1 cup mayonnaise

½ cup white raisins or dried cranberries        ½ cup sugar

1 cup pecans                                           2 tsp. vinegar

½ lb. bacon, cooked crisp & crumbled

Prepare all ingredients except bacon and add dressing.  Chill.  Sometimes I do this the day before or a little before serving.  Just before serving, crumble the bacon on top and serve.

Corn Casserole

1 can Creamed Corn                                    1 cup Sour Cream

1 can Whole Kernel Corn                              ¼ cup butter

1 box Jiffy Cornbread Mix                              1 – 1 ½ cup grated Cheddar Cheese

¼ tsp. garlic powder                                    1 Tbsp. Chopped jalapeno

2 eggs                                                        

Preheat oven to 350.  In a large bowl, stir together the 2 cans of corn, corn muffin mix, garlic powder, eggs, sour cream, jalapeno and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Cranberry Sauce

Easy to Make – With Hint of Orange

12 oz. cranberries                                        1 cup orange juice

1 cup white sugar                                        optional:  ¼ cup Grand Marnier

 In a medium saucepan over medium heat, dissolve the sugar in the orange juice.  Stir in the cranberries and cook until the cranberries start to pop, about 15 -20 minutes.  Remove from heat and pour into bowl.  Sauce will thicken as it cools.

Spinach Creamed

5-6 strips bacon, diced                                    2-10 oz. pkgs. frozen spinach, thawed

¼ cup fine chopped onion                                        and well drained         

3 Tbsp. Butter                                              ½ tsp. salt & ¼ tsp. pepper

3 Tbsp. Flour                                                1/8 tsp. nutmeg

1 ¼ cup half and half                                     ¼ cup parmesan cheese

Cook bacon in a skillet and when almost done, add onion.  When onion is tender and bacon is crispy, remove with a slotted spoon and set aside.  In a large sauce pan, melt butter and stir in flour until smooth.  Gradually stir in cream.  Bring to boil over medium heat for 2 minutes, stirring.  Reduce heat, stir in spinach, seasonings, cheese, bacon and onion.  Cook and stir for 5 minutes or until heated through.

Sweet Potato Casserole

3 cups Sweet Potatoes                                 Topping:

4 Tbsp. Butter                                              ½ cup Butter

¼ cup Milk                                                   ½ cup Pecans

¼ cup Brown Sugar                                       ¼ cup Flour

1 tsp. Vanilla                                                ½ cup Coconut (optional)

                                                                 ¼ cup Brown Sugar

Whip together potatoes, butter, milk, brown sugar & vanilla.  Place in buttered casserole.  Mix topping and spread on potatoes.  Bake at 350 for 30 minutes.

Turkey Time!

This is my favorite turkey & stuffing ~ juicy and delicious. 

Turkey – Roasted

Rub entire exterior of turkey with extra virgin olive oil.

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

Last 15-30 minutes increase heat to 400° to brown with the lid off.

Turkey Stuffing

¾ cup minced onion                                    2 tsp. salt

1 ½ cups chopped celery                             1 ½ tsp. ground sage

1 cup butter                                              1 tsp. thyme leaves

5 cups Pepperidge Farm Seasoned                 ½ tsp. pepper

   Bread Crumb Stuffing Mix                          3-4 cups chicken/turkey broth

5 cups Pepperidge Farm Cornbread                1-3 Tbsp. sugar (to taste)

   Stuffing Mix                                              Optional:  mushrooms, giblets

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting