Thursday, November 24, 2011
1 Thanksgiving Cornbread Recipe crumbled
1 cup celery
2-6 oz. bags of toasted baguette
Turkey giblets, liver & hearts sauted and chopped
3 - 42 oz. cans of Chicken Broth
braised turkey neck, removed the turkey meat
1/2 cup half & half
1/2 stick butter
Saute pepper, rosemary, tyme, parsley, sage, celery, carrot & onions in butter until vegetables are soft. Add in chicken broth and all the turkey meats and continue to heat for about 5 minutes.
Combine all the breads in a bowl. Add the liquid and vegetable mixture. After the stuffing has cooled slightly add eggs and half & half.
Butter a cast iron skillet and place in preheated 500 degree oven. When the skillet has warmed, remove it from the oven and place stuffing in the skillet. Adjust the heat to 350 degrees and cook for 20 to 25 minutues or until set. Turn the oven on broil and brown the top.
Now, fend off the tasters. Everyone will be wanting to pick at the crispy creation!