Maxine's Turkey Stuffing

Ingredients for Maxine's Turkey Stuffing

• 1 bag turkey giblets

• 1 turkey neck

• 4 celery stalks, coarsely chopped, divided

• 1/2 cup celery leaves

• 3 sprigs flat-leaf parsley plus 1/3 cup leaves

• 8 black peppercorns

• 1 foglia di alloro

• 3 tablespoons unsalted butter, cubed, plus more

• 450g breakfast sausage, casing removed

• 1 350g bag Pepperidge Farm Herb Seasoned Stuffing

• Sale kosher e pepe nero macinato fresco

Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a large saucepan. Add 1450ml water; bring to a boil. Lower heat; simmer for 30 minutes. Add liver; simmer until broth measures 950ml , about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.

Preheat oven to 177°C. Butter a 2-quart baking dish. Cook sausage in a large skillet over medium heat until browned and cooked through, about 10 minutes. Chop parsley leaves and remaining celery in a processor. Add neck meat, giblets, and sausage; pulse just to combine. Transfer to a large bowl; add stuffing mix. Add turkey broth by 120ml fuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared dish.

Cover dish with foil. Bake until heated through, about 40 minutes. Uncover; dot with butter and bake until browned, about 20 minutes longer.

Avvertenza

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