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.
Sautéed
Leek, Giblet & Bulgur Wheat Dressing
- 12 ounces chopped thick-sliced
hickory smoked bacon
- 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 toasted
- 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 from giblets
- 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 Services.
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