TURKEY DRESSING
Printed from COOKS.COM
1 lb. stuffing bread, toasted and cubed
1 lb. turkey or chicken giblets
1 turkey neck
1 lb. fresh mushrooms, sliced
3/4 cup butter
2 1/2 cups celery, chopped
1/3 pound finely cubed pancetta or salt pork
1 c. scallions, chopped
2 large sweet Spanish or Vidalia onions, chopped
1/2 cup fresh parsley, chopped
3/4 tbsp Bell's seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
5 cloves garlic, crushed
3 tbsp. olive oil
1 bay leaf
1 whole shallot, chopped
4 eggs, lightly beaten
1/3 teaspoon salt
1/2 teaspoon Knorr chicken bouillon granulated
1 c. chicken broth
garlic and onion powder for sprinkling
Slice the bread into cubes and place on a baking sheet. Crush 3 of the
garlic cloves into the olive oil and brush mixture onto the bread cubes.
Sprinkle with paprika, and small amount of onion and garlic powder.
Place into a 350 degree oven and toast until lightly browned.
Chop 1/3 pound pancetta all salt pork to 1/4 inch dice. Unless you have
a commercial food grinder, cubing the salt pork or pancetta is best done
by hand using a sharp knife.
Chop giblets into 1/3 inch pieces. The coarse blade of the meat grinder,
or a quick pulsing in your food processor will accomplish this step. You
may also chop celery, scallions, parsley, shallot, and onions in a food
processor.
Pour any remaining olive oil and garlic unused from basting the bread
cubes into the bottom of a saucepan, add pancetta or salt pork, sauté
10 minutes over medium heat. Add the chopped giblets, then reduce heat
and add onions, which have been chopped to a medium dice, and the
remaining cloves of garlic.
Continue to cook over very low heat for 10 minutes. Do not allow the
onions and garlic to brown.
Add to the saucepan, 1/3 teaspoon salt, 1/2 teaspoon granulated Chicken
bouillon, 1 c. of chicken broth, 1 turkey neck, 1 bay leaf, chopped
celery, scallions, parsley, shallot, and 1/4 teaspoon black pepper.
Simmer, but do not boil, for 30 minutes. Remove the turkey neck and the
bay leaf.
Remove saucepan from heat. Add butter and allow to melt. Mix in Bell's
seasoning and bread cubes. Allow to cool for 5 minutes, then add the
eggs, stirring rapidly, but gently, and finally, add the mushrooms.
This mixture may be used for stuffing up to a 20 lb. turkey, or may be
baked separately in a loaf pan covered with silver foil. If used for
stuffing the turkey, do not stuff until it's ready to go into the oven
to be roasted. Use a meat thermometer to determine that the temperature
of the stuffing inside the bird has reached 160 degrees Fahrenheit. If
you don't have a meat thermometer, cook the stuffing separately.
If you need to make this stuffing in advance, (it's best made
Thanksgiving morning!) put it into a foil loaf pan, cover with silver
foil and refrigerate for up to 8 hours. When baking separately, place in
a 350 degree oven for 50 minutes. Uncover for the last 10 minutes, and
increase oven temperature to 375 °.
Serve with giblet gravy.
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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