homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
Scroll below to rate or comment on this recipe. To submit a recipe or report a problem, click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Sauteed Leek, Giblet and Bulgur Dressing.

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
  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. Sauté leek, celery root and parsnips in bacon-butter mixture until tender-crisp, about 5 to 7 minutes.
  6. 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.
  7. 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.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating