Sautéed Leek, Giblet & Bulgur Wheat 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.
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).
Tip: 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.