A hearty dressing with cubes of toasted
whole grain bread, country white bread, bulgar wheat, smoked
bacon, giblets, leeks, celery root and parsnips, seasoned with
fresh sage and thyme.
Giblet & Bulgur Wheat Dressing
- 12 ounces chopped thick-sliced hickory
- 3 tablespoons butter
- 2 cups sliced leeks
- 2 cups chopped celery root
- 11/2 cups chopped parsnips
- 8 cups whole grain bread, cubed and toasted
- 4 cups country white bread, cubed and
- 2 cups cooked bulgur wheat
- Giblets from turkey, cooked and chopped
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth or reserved broth
- Preheat oven to 350°F (175°C).
- Place neck, heart, gizzard, water to cover,
salt and pepper to taste in large saucepan. (Reserve the liver
for later use or discard.) Bring just to a boil over medium-high
heat. Reduce heat to low; cover.
- Simmer 1 1/2 hours, adding the liver,
if desired, for the last 30 minutes of the cooking time. Strain
stock; cover and refrigerate until ready to use in stuffing mixture.
Remove meat from the neck; discard bones. Finely chop neck meat,
heart, gizzard and liver, if using; cover and refrigerate until
ready to use.
- Cook bacon in a large saucepan on medium
heat until crisp. Remove bacon, leaving bacon fat in pan. Drain
bacon on paper toweling. Add butter to bacon fat.
- Sauté leek, celery root and parsnips
in bacon-butter mixture until tender-crisp, about 5 to 7 minutes.
- Combine cooked vegetables, breads, bulgur
wheat, cooked giblets, parsley, herbs, 1/2 teaspoon salt, 1/4
teaspoon black pepper and cooked bacon in large bowl. Gradually
pour in chicken broth, mixing until all ingredients are moist.
- Place mixture in well greased 4-quart
baking dish and cover with foil. Bake for 30 minutes. Remove
foil and continue baking for 15 to 20 minutes, or until internal
temperature reaches 165°F (70°C).
Makes 12 to 14 servings (or about 14 cups).
Prep Time: 25 minutes: Total Time: About 1 hour 30 minutes.
Note: If fresh herbs are not available,
substitute 1 teaspoon dried herbs for each tablespoon of fresh.
Recipe and photograph provided courtesy
of www.butterball.com, through ECES, Inc., Electronic Color Editorial
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