Photo by La Bonne Femme
La Bonne Femme's Notes:
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large loaf stale country bread
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Turkey gizzard, neck, trimmings
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Minced shallot
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Crushed dried rosemary
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Lightly toasted chopped hazelnuts (optional)
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Make breadcrumbs from the stale bread with a rolling pin. (You may save odd ends of bread over time for this purpose. Herb-flavored breads are particularly good.)
Ask the hotline about this step!Make a stock from the giblet, neck of the turkey, and any trimmings. Cool slightly.
Ask the hotline about this step!In a bowl, combine breadcrumbs, minced shallot, crushed dried rosemary (or other favorite herb). Add a good pinch of salt. Ladle warm stock over crumbs. When mixture is like wet sand (able to hold a shape; not loose or soupy), spoon the stuffing into the bird.
Ask the hotline about this step!Roast turkey normally and remove stuffing to a bowl. Sprinkle lightly toasted chopped hazelnuts over top for service.
Ask the hotline about this step!(Note: You must remove skin from hazelnuts. An easy method is to gather them straight from the oven into a towel. Fold over and rub with hands. The skins will peel off with no problem.)
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Stephanie is the Head Recipe Tester of Food52.
