12 servings

Hands on: 40 minutes

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Total time: 2 hours, 15 minutes

Tester's notes: This extremely moist stuffing with built-in giblets doesn't need any gravy, which makes it a good match for deep-fried or smoked turkeys as well as the traditional roasted bird. Renee Neary, who contributed father Jem Hom's recipe, notes that it works without the liver and gizzards, although those meats do contribute a distinctive flavor. If you drop the giblets, double the sausage to a pound. The recipe can be prepared partially in advance by cooking the giblets and dicing them a day ahead.

1 pound chicken gizzards

1 teaspoon salt

1/2 teaspoon black pepper

1/2 pound Italian sausage, mild or hot, removed from casing

1/2 pound chicken livers

1 tablespoon olive oil

1 tablespoon minced garlic

1/4 cup chopped parsley

3 celery ribs, chopped

1 medium onion, diced

2 green onions, diced

1 carrot, diced

1 cup diced mushrooms

1 (14-ounce) package herb stuffing cubes

1/2 cup (1/4 stick) butter

1/2 cup pine nuts

1 (14.5-ounce) can reduced-sodium chicken broth

Place gizzards in a medium saucepan, cover with water, add salt and pepper and simmer for about 45 minutes. While they are cooking, brown and crumble sausage in skillet over medium heat; set aside. Add washed chicken livers to the gizzards and simmer another 20 minutes. Drain and discard liquid. Dice meats, discarding fat and tough membrane.

Preheat oven to 375 degrees. Add olive oil to a large skillet over medium-high heat. When oil is warm, saute garlic for about 30 seconds. Add parsley, celery, onion, green onions, carrot and mushrooms. Saut? until onions are translucent, about 5 to 10 minutes. Remove from pan and set aside.

In same pan, saute diced meats for 3 to 5 minutes; add to vegetables. Empty herb stuffing cubes into large bowl. Melt butter in 1 cup water. Drizzle butter/water mixture over cubes and fluff with fork.

Add meat, sausage, vegetables and pine nuts. Drizzle chicken broth over mixture and stir to combine; it should be very moist but not soggy. If a moister stuffing is desired, add a cup of water and stir well.

Lightly oil a 10-by-14-inch baking dish. Spread stuffing in pan and bake for 40 minutes. If more crispness is desired, put under broiler for 5 to 10 minutes; place the pan 6 inches under the broiler and watch carefully for overbrowning.

Per serving: 438 calories (percent of calories from fat, 54), 21 grams protein, 29 grams carbohydrates, 3 grams fiber, 26 grams fat (10 grams saturated), 167 milligrams cholesterol, 1,111 milligrams sodium.