TURKEY DRESSING
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.
Submitted by: CM
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