This recipe is by Maxine Rapoport, courtesy of Bon Appetit.
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 bay leaf
3 Tbsp. unsalted butter, cubed, plus more
1 pound breakfast sausage, casing removed
1 12-oz. bag Pepperidge Farm Herb Seasoned Stuffing
Kosher salt and freshly ground black pepper
Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a saucepan. Add 6 cups of water; bring to a boil. Lower heat; simmer for 30 minutes.
Add liver; simmer until broth measures 4 cups, about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.
Preheat oven to 350 degrees F. Butter a 2-qt. baking dish. Cook sausage in a large skillet over medium heat until 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 1/2 cupfuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared baking dish.
Cover dish with foil. Bake until heated through, about 40 minutes. Uncover, dot with butter and bake until browned, about 20 minutes longer.
10 servings, 1 serving contains:
Calories (kcal) 307.9
% Calories from Fat 40.7
Fat (g) 13.9
Saturated Fat (g) 5.3
Cholesterol (mg) 88.6
Carbohydrates (g) 28.1
Dietary Fiber (g) 2.8
Total Sugars (g) 2.1
Net Carbs (g) 25.3
Protein (g) 16.0
Sodium (mg) 791.3
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