by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
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giblets and neck meat from turkey
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16 ounces
cubed dried herbed cornbread (I like rosemary sage)
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1 1/4 cup
butter
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2
medium onions
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5
large stalks celery (chopped)
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1 1/2 cup
chicken broth (preferably organic)
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1/4 cup
white onion (chopped)
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First: (about 2 hours ahead) boil giblets and neck for two hours in salted water. Let cool. When cool shred neck meat and chop giblets into small pieces. Set aside
Ask the hotline about this step!Melt butter and saute onions and celery until almost translucent. Add to herbed cornbread cubes in large bowl along with the melted butter and mix well.
Ask the hotline about this step!Add chopped giblets and shredded neck meat and mix well. Drizzle chicken broth and a splash of white wine over all and mix well until just moistened (if stuffing in bird -- stuffing will continue to get moister as it cooks in bird).
Ask the hotline about this step!Salt and pepper stuffing to taste -- but do not over-salt-- juices from bird will flavor as well.
Ask the hotline about this step!Stuff in bird and bake. Or if baking separately -- place in casserole dish and bake at 375 degrees for 20-30 minutes.
Ask the hotline about this step!Note: You can also use the water from the turkey/giblets boiling/and or in place of stock.
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Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
