Sautéed Leek, Giblet and Whole Grain Dressing
1. Preheat oven to 350 °F.
2. 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.
3. 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.
4. 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.
5. Sauté leek, celery root and parsnips in bacon-butter mixture until tender-crisp, about 5 to 7 minutes.
6. 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.
7 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 °.
Golden Mashed Potatoes with Chives
1. Place potatoes in large stockpot and cover with water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until tender when pierced with a fork.
2. Drain potatoes, return to pot and heat on low until excess moisture has evaporated, about 1 to 2 minutes.
3. Add cheese, half and half, and butter to the potatoes. Mash with potato masher until smooth. Stir in chopped chives, salt and pepper.
4. Transfer potatoes to serving bowl.
Turkey with Chorizo Cornbread Stuffing
1. Preheat oven to 325°F.
2. Crumble chorizo into large skillet. Cook on medium heat 5 minutes, or until cooked through, stirring occasionally. Drain; set aside. Wipe skillet with paper towels to remove grease.
3. Melt butter in same skillet on medium heat. Add onion, celery,
red pepper and jalapeno pepper. Cook and stir 7 minutes, or
until vegetables are tender. Stir in sage and thyme. Set aside.
4. Combine dry stuffing, chorizo and vegetable mixture in large bowl. Stir in broth.
5. Combine chili powder, garlic salt, oregano and black pepper.
6. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
7. Drain juices from turkey. Pat turkey dry with paper towels.
8. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing.
9. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Sprinkle with seasoning mixture. Place small pieces of aluminum foil over
skin of neck cavity and over stuffing at body cavity opening to
prevent over browning during baking.
10. Bake 4 hours, or until meat thermometer reaches 165°F when
inserted in center of stuffing and 180°F when inserted in
thickest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-1/2 hours to prevent over cooking of breast.